Cajun Chicken Bowl (Printable)

Spiced chicken over fluffy rice with black beans, corn, and peppers

# What You'll Need:

→ 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 (15 ounces) black beans, drained and rinsed

→ Garnishes

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

# How to Make It:

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 allow to stand covered for 5 minutes. Fluff with a fork.
02 - In a medium bowl, toss chicken pieces with Cajun seasoning, salt, and pepper until evenly coated. 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 brown and cooked through. Transfer to a plate and rest for 2 minutes, then slice into bite-sized pieces.
03 - In the same skillet, heat 1 tablespoon olive oil over medium heat. Add diced bell peppers and red onion, sautéing for 4 to 5 minutes until softened. Stir in corn kernels and drained black beans, cooking for 2 minutes until heated through. Season with salt and pepper to taste.
04 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with sautéed vegetables and beans, then add sliced chicken. Garnish with avocado slices, fresh cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • It's a complete meal in one bowl, so cleanup is honestly minimal compared to cooking three separate components.
  • The Cajun seasoning does all the heavy lifting flavor-wise, meaning you can actually taste what you're eating instead of fiddling with a dozen spice jars.
  • Comes together in less than an hour, which makes it perfect for weeknights when you're tired but refusing to order takeout again.
02 -
  • Don't skip letting the rice rest covered after it's done cooking, because those five minutes let the steam distribute evenly and make everything fluffier.
  • If your chicken finishes before everything else, just set it aside and slice it right before assembly so it stays warm and tender instead of drying out on a plate.
03 -
  • Let your chicken rest for two minutes after cooking so the juices redistribute instead of running all over your bowl like a tiny meat river.
  • If you're batch cooking for the week, make extra rice and vegetables but cook chicken fresh each time, since it stays better quality that way.
Go Back