Cajun Chicken Bowl (Printable Version)

Spiced chicken over rice with beans, corn, and peppers for a hearty Southern-inspired meal.

# What You Need:

→ 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
14 - 1 can black beans, drained and rinsed

→ Garnishes

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

# Step-by-Step:

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 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 1 tablespoon 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 -
  • The whole thing comes together in under an hour, but tastes like you spent all afternoon in the kitchen.
  • One skillet for the chicken and veggies means minimal cleanup while the rice does its thing in the background.
  • It's naturally gluten-free and flexible enough to adapt to whatever produce you have on hand.
02 -
  • The chicken needs that rest time after cooking, even just 2 minutes, so the juices stay inside the meat instead of running all over your rice.
  • Don't skip rinsing the rice, and don't mess with it while it's simmering, the cover stays on until the timer goes off.
03 -
  • Cut your chicken into relatively even pieces so everything cooks at the same rate, no dry edges next to undercooked centers.
  • If your skillet isn't large enough for both chicken and vegetables, cook them sequentially and transfer the chicken to a plate, the layered flavors actually improve the depth.
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