Quick chicken and vegetable jambalaya

This fragrant chicken and rice combo with zesty notes is a one-pot dinner that will save on time and effort.

Less than 45 minutes minutes 

Serves 4


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  • 4 chicken breast fillets, cut into chunks
  • Salt and milled pepper
  • 2 tsp (10ml) smoked paprika
  • Glug olive oil
  • 1 red onion, sliced
  • 2 bell peppers (red, green or yellow), roughly chopped
  • 1 packet (300g) cauliflower florets, cut into smaller chunks
  • 2 cloves garlic, chopped
  • 3 cups (750ml) cooked and chilled rice
  • 1 lemon, halved
  • Handful soft herbs (like basil, coriander or parsley)



  1. Season chicken with salt, pepper and smoked paprika.
  2. Heat oil in a large non-stick pan and fry chicken until golden and just cooked through. Remove and set aside.
  3. Stir-fry vegetables until just tender (add some more oil if needed).
  4. Add garlic and fry for a minute more.
  5. Add rice and stir-fry to heat through.
  6. Squeeze over lemon juice, season and stir through chicken.
  7. Garnish with herbs just before serving.


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