Easy Chicken Jambalaya

Ingredients

• 1 cup (170 grams) quinoa, rinsed and drained (certified gluten-free if necessary)
• 2 cups (500 grams) reduced-sodium, fat-free chicken broth (certified gluten-free if necessary)
• 1 tablespoon olive oil, divided
• 6 ounces (2 links or 170 grams) chicken and turkey andouille sausage, sliced (certified gluten-free if necessary)
• 1 medium (110 grams) onion, chopped
• 2 medium (120 grams each) bell peppers, thinly sliced
• 1 jalapeño, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 2 teaspoons salt-free Cajun seasoning blend
• 1 (14.5-ounce) can no salt added diced tomatoes, drained
• 2 tablespoons no salt added tomato paste
• 2 cups (450 grams) shredded cooked chicken
• 3 green onions, sliced

Directions

Cook quinoa in chicken broth in a small saucepan according to package directions; cover and keep warm.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add andouille and cook, stirring occasionally, for 4 minutes or until browned on both sides. Transfer to a plate and set aside.
Heat remaining 2 teaspoons oil in skillet over medium-high heat. Stir in onion, bell pepper, jalapeño, garlic and thyme. Cook 5–7 minutes, stirring often, until vegetables are tender. Stir in tomatoes, tomato paste and seasoning blend; cook 1 minute, stirring constantly. Stir in cooked quinoa, andouille and chicken. Cook, stirring constantly, until thoroughly heated. Sprinkle with green onions.

Nutrition Information
Serves: 4 |  Serving Size: 2 cups (290 grams)
Per serving: Calories: 326; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 33mg; Sodium: 690mg; Carbohydrate: 42g; Dietary Fiber: 9g; Sugar: 6g; Protein: 16g