Thoroughly rinse produce and pat dry. Peel and cut onion into a dice. Chop green bell pepper and celery into ½" pieces. Coarsely chop garlic and parsley. Rinse chicken and pat dry. On a separate cutting board, cut chicken into ½" strips

Bring a medium pot with rice and ¾ cups of water to a boil. Cover with a lid, reduce heat to a low simmer, and cook for 12-15 minutes. Remove from heat and keep covered until ready to serve. Season with a pinch of salt and pepper.Fluff rice with a fork before plating.

While rice is cooking, season the chicken on both sides with a pinch of salt and pepper. Heat a medium pan and 2 tsp. olive oil over medium-high heat. When pan and oil are hot, add chicken and cook for 6-8 minutes, or until internal temperature reaches at least 165 degrees. Remove chicken from pan, cover, and reserve.

In the same pan, sauté 1 Tbsp. olive oil and the garlic and onion over medium-high heat for 2-3 minutes. Add the celery, bell pepper, 1 cup hot water, Cajun seasoning, bouillon cubes (crumble the cubes with your hands while adding), diced tomatoes with juice from the can, and cooked chicken. Reduce heat to medium-low and cook for 10 minutes, or until sauce begins to reduce and thicken, stirring occasionally. Salt and pepper to taste.

Compose a pile of rice in the middle of the plate. Top rice with the Jambalaya, ensuring an equal amount of chicken and vegetables per serving. Garnish with chopped parsley and a crack of black pepper.