top of page
Search

Sheet Pan Jambalaya

Writer's picture: Suzanne ClarkSuzanne Clark
Oct 19, 20211 min read

This may not be the traditional way to make Jambalaya, but it sure is convenient and very tasty! With our trusty sheet pan on hand, and a few smart supermarket shortcuts, we kept this weeknight jambalaya recipe incredibly quick and easy. The buttery rice has the perfect amount of Cajun seasoning and roasted veggies. It is a great way to highlight the chicken, sausage, and shrimp that you typically find in a Cajun dish. Since we use only one pan, you can count on this not only being a delicious dinner but delivering easy clean up too! Spice things up for dinner and give this fun dish a try!


Click on the photo for the recipe!

94 views0 comments

Recent Posts

See All

Comments

​

Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

bottom of page