A delicious and flavorful Cajun Chicken Bowl featuring seasoned chicken, vibrant vegetables, and fluffy rice.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Cajun
Diet:Gluten Free
Ingredients
Scale
1.1 lb boneless, skinless chicken breasts or thighs
1.5 tablespoons Cajun seasoning
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup long-grain white rice
2 cups water
0.5 teaspoon salt
1 tablespoon olive oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
1 cup sweet corn kernels, fresh or frozen
1 can black beans, drained and rinsed
1 avocado, sliced
Fresh cilantro, chopped
Lime wedges
Instructions
Prepare the Rice: Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
Season and Cook the Chicken: Toss chicken pieces with Cajun seasoning, salt, and pepper in a medium bowl. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 7 minutes per side until golden and cooked through. Transfer to a plate and let rest for 2 minutes, then slice.
Sauté the Vegetables: Heat 1 tablespoon olive oil in the same skillet over medium heat. Add bell peppers and red onion, sautéing for 4 to 5 minutes until softened. Stir in corn and black beans, cooking for 2 minutes until heated through. Season with salt and pepper to taste.
Assemble the Bowls: Divide cooked rice among 4 bowls. Top with sautéed vegetables and beans, followed by sliced chicken. Garnish with avocado slices, fresh cilantro, and lime wedges as desired.
Notes
Feel free to adjust the level of Cajun seasoning based on your spice preference.
For a vegetarian version, replace chicken with tofu or tempeh.
Store leftovers in an airtight container in the refrigerator for up to 3 days.