Cajun Chicken Bowl (Print)

Vibrant bowl featuring seasoned chicken over rice with beans, corn, and peppers

# Components:

→ Chicken

01 - 1.1 lb boneless, skinless chicken breasts or thighs
02 - 1.5 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
04 - 0.5 teaspoon salt
05 - 0.25 teaspoon black pepper

→ Rice

06 - 1 cup long-grain white rice
07 - 2 cups water
08 - 0.5 teaspoon salt

→ Vegetables and Beans

09 - 1 tablespoon olive oil
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 1 small red onion, diced
13 - 1 cup sweet corn kernels
14 - 1 can black beans, drained and rinsed

→ Garnishes

15 - 1 avocado, sliced
16 - Fresh cilantro, chopped
17 - Lime wedges

# Directions:

01 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - In a medium bowl, toss chicken pieces with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes per side until golden and cooked through. Transfer to a plate and let rest for 2 minutes, then slice.
03 - In the same skillet, heat 1 tablespoon olive oil over medium heat. Add bell peppers and red onion. Sauté for 4 to 5 minutes until softened. Stir in corn and black beans; cook for 2 minutes until heated through. Season with salt and pepper to taste.
04 - Divide cooked rice among 4 bowls. Top with sautéed vegetables and beans, then sliced chicken. Garnish with avocado slices, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • Everything cooks in under an hour, so you can have a complete, restaurant-quality meal on a busy weeknight without breaking a sweat.
  • The Cajun spice gives just enough kick to keep things interesting, but it's balanced by the sweetness of corn and creaminess of avocado.
  • It's endlessly customizable, you can swap proteins, add more veggies, or pile on the toppings based on what you have in the fridge.
  • Leftovers actually taste better the next day when all the flavors have had time to meld together.
02 -
  • Don't skip rinsing the rice, the first time I didn't bother, I ended up with a gummy, sticky mess that clumped together instead of staying light and fluffy.
  • Let the chicken rest for a couple of minutes after cooking before slicing, otherwise all those beautiful juices run out onto the cutting board instead of staying in the meat.
  • Taste your Cajun seasoning before using it, some blends are wildly spicy while others are mild, so adjust the amount based on your heat tolerance.
03 -
  • Use a meat thermometer to check that your chicken reaches 75°C (165°F) internally, it takes the guesswork out and ensures perfectly cooked, juicy meat every time.
  • If your skillet isn't large enough to cook all the chicken without crowding, work in batches so each piece gets proper contact with the heat and develops that beautiful crust.
  • Toast your Cajun seasoning in the hot oil for just 10 seconds before adding the chicken, it blooms the spices and deepens the flavor in a way that feels almost magical.
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