Speedy Chicken Jambalaya – Slimming World Recipe

Speedy Chicken Jambalaya

This speedy chicken jambalaya is ready in 30 minutes. It’s great for the nights when one of the girls has to eat early due to Cubs or Guides commitments.
It’s very filling and tasty; you can serve it with a side salad to make up your 1/3 speed or you can add any other vegetables that you like.

None of the kids knew it was a Slimming World recipe and they all asked for seconds.

We made extra and I saved a couple of portions so I could have them for my lunches the following days 🙂

Speedy Chicken Jambalaya Recipe

Yield: Serves 4

Speedy Chicken Jambalaya Recipe


  • Low-calorie cooking spray
  • Onion - 1 peeled and Chopped
  • Garlic cloves - 3 peeled and crushed
  • Skinless chicken breasts - 4 cut into bite sized pieces
  • Dried long grain rice - 350g
  • Boiling chicken stock - 1L
  • Smoked paprika - 1 tsp
  • Dried parsley - 2 tsp
  • Tomato puree - 4 tbsp
  • Tabasco sauce - 1/4 tsp
  • Red pepper - 1 bottled and roasted in brine, drained and chopped
  • Bay leaf - 1
  • Frozen mixed vegetables - 300g
  • Salt and freshly ground black pepper
  • Small handful of finely chopped fresh parsley, to garnish


  1. Spray a large, deep non-stick frying pan with low-calorie cooking spray and place over a high heat.
  2. Add the onions, garlic and chicken and stir-fry for 2-3 minutes.
  3. Add all the remaining ingredients to the pan and season well.
  4. Bring to the boil then cover the pan and simmer gently for 15-20 minutes or until the stock is almost absorbed and the rice is tender.
  5. Serve scattered with parsley


Syn Free on Extra Easy




Speedy Chicken Jambalaya Slimming World Recipe

Chicken Jambalaya Recipe from Slimming World

Carrot, Pepper And Pea Dhal – Slimming World Recipe

Carrot, Pepper & Pea Dhal

The super wonderful husband made carrot, pepper and pea dhal for our dinner last week. He served it with a big juicy steak and I really enjoyed it.

Serves 4
Syn Free


  • Low-calorie cooking spray
  • 2 onions, finely chopped
  • 4 garlic cloves
  • ground ginger – 1/2 tsp
  • ground cumin – 1 tsp
  • black mustard seeds – 1 tablespoon
  • turmeric – 1 tsp
  • mild or medium curry powder – 2 tbsp
  • split red lentils – 175g
  • carrots peeled and cubed – 3
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • frozen peas – 200g
  • salt
  • small handful finely chopped coriander
  • Lime wedges to serve (optional)


  1. Spray a lidded saucepan with low-calorie cooking spray and place over a medium heat. Add the onions ans stir-fry for 4-5 minutes
  2. Turn the heat to low and stir in the garlic and all the spices. Stir-fry for 1-2 minutes then add the lentils and 800ml of water and bring to the boil over a high heat.
  3. Add the carrots, cover and turn the heat to low. Simmer gently for 15-20 minutes or until the mixture is thick, stirring occasionally. Stir in the peppers then cover and cook for 10-12 minutes or until tender.
  4. Stir in the peas, bring back to the boil over a high heat and stir in the coriander. This is delicious served hot with rice and a squeeze of fresh lime juice

Slimming World carrot, pepper and pea dhal

Slimming World Carrot Pepper and Pea Dhal

Recipe taken from the Slimming World book Best Loved Extra Easy Recipes


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