Cajun Chicken Bowl (Printable)

Zesty seasoned chicken over rice with beans and vegetables for a satisfying Southern-inspired meal.

# Ingredient List:

→ Chicken

01 - 1.1 pounds 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, fresh or canned
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, then reduce heat to low and cover. Simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat, keep covered, and let stand 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, 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.
04 - Divide cooked rice among 4 bowls. Top each bowl with sautéed vegetables and beans, then arrange sliced chicken on top. Garnish with avocado slices, fresh cilantro, and lime wedges as desired.

# Expert Tips:

01 -
  • The whole thing comes together in under an hour, which means weeknight dinners that actually taste like you tried.
  • It's naturally gluten-free and loaded with protein, so it keeps you satisfied without that heavy feeling afterward.
  • You can prep everything while the rice cooks, turning what could be chaotic into a surprisingly smooth rhythm.
02 -
  • Don't walk away from the rice once it's simmering, and don't lift that lid to peek every thirty seconds, it disrupts the steam cycle that does all the work.
  • If your chicken starts to stick to the skillet, you need more heat, not more oil, the pan should be hot enough that it sizzles immediately.
  • Taste the vegetables after cooking and adjust the seasoning, sometimes they need more salt than you'd expect to bring out their sweetness.
03 -
  • If your rice comes out too wet, spread it on a sheet pan for a few minutes to let excess moisture evaporate before serving.
  • Slice your chicken against the grain after it rests, it'll be more tender and easier to eat.
  • Toast your Cajun seasoning briefly in a dry skillet before using it if you want to deepen and slightly mellow the flavors.
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