Save My neighbor brought over a Cajun chicken bowl after I mentioned I was tired of my usual meal prep rotation. One bite and I was hooked on the smoky spice clinging to tender chicken, the way creamy avocado cooled everything down. I asked for the recipe immediately, scribbling notes on a grocery receipt while standing in her doorway. Since then, I've made it at least twice a month, tweaking the heat level and toppings until it felt like mine. It's become my go-to when I want something that tastes like effort but comes together in under an hour.
I made this for a potluck at work, doubling the recipe and packing everything in separate containers so people could build their own bowls. Watching coworkers pile on extra peppers and squeeze lime over the top, I realized how versatile it was. One person skipped the beans, another loaded up on avocado, and everyone went back for seconds. It felt good to share something that didn't require reheating instructions or worry about it arriving lukewarm.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work perfectly if you watch the timing.
- Cajun seasoning (1 ½ tbsp): This spice blend does all the heavy lifting, delivering smoky paprika, garlic, and a hint of cayenne in one shake.
- Olive oil (1 tbsp for chicken, 1 tbsp for vegetables): Keeps the chicken from sticking and helps the peppers soften without burning.
- Long-grain white rice (200 g): Rinse it well to remove excess starch so the grains stay fluffy and separate instead of clumping together.
- Red and yellow bell peppers (1 each, diced): The mix of colors makes the bowl look vibrant and adds a natural sweetness that balances the spice.
- Red onion (1 small, diced): Adds a sharp bite that mellows beautifully when sautéed with the peppers.
- Sweet corn kernels (150 g): Fresh corn tastes best, but frozen works just as well and saves time on a busy night.
- Black beans (400 g can, drained and rinsed): Rinsing removes the canned taste and excess sodium, plus they add protein and creaminess to every bite.
- Avocado, cilantro, and lime wedges (optional): These garnishes transform the bowl from good to unforgettable, adding freshness and richness.
Instructions
- Cook the rice:
- Rinse the rice under cold water until the water runs clear, then combine it with water and salt in a saucepan. Bring to a boil, cover, reduce to low, and let it simmer undisturbed for 15 minutes before fluffing with a fork.
- Season and cook the chicken:
- Toss the chicken with Cajun seasoning, salt, and pepper until every piece is coated, then sear in hot olive oil for 5 to 7 minutes per side until golden and cooked through. Let it rest briefly before slicing so the juices stay inside instead of running all over your cutting board.
- Sauté the vegetables:
- Use the same skillet to cook the bell peppers and onion until they're soft and slightly caramelized, about 4 to 5 minutes. Stir in the corn and black beans just long enough to heat them through without turning mushy.
- Build the bowls:
- Divide the fluffy rice among four bowls, then layer on the vegetables, beans, and sliced chicken. Top with avocado slices, a sprinkle of cilantro, and a wedge of lime for squeezing over everything.
Save The first time I served this to my partner, he squeezed lime over everything and declared it restaurant-quality. That little compliment made me feel like I'd finally cracked the code on weeknight dinners that didn't taste rushed. Now it's our Sunday night ritual, and we always make extra rice to turn leftovers into quick lunches.
Customizing Your Bowl
I've swapped white rice for brown rice when I want something heartier, though it takes an extra 15 minutes to cook. Quinoa works beautifully too, adding a nutty flavor and extra protein that makes the bowl feel even more filling. If you're avoiding grains entirely, try serving everything over a bed of shredded lettuce or cauliflower rice for a lighter version.
Adjusting the Heat
Cajun seasoning varies wildly by brand, so taste a pinch before you coat the chicken. If it's too mild, stir in a little cayenne or drizzle hot sauce over the finished bowl. For a milder version that kids will eat, cut the seasoning in half and let everyone add their own heat at the table.
Make-Ahead and Storage Tips
I often cook the chicken and rice on Sunday, then store them separately in the fridge so I can assemble bowls in minutes throughout the week. The vegetables are best sautéed fresh, but in a pinch, they'll keep for two days and reheat quickly in a skillet. Keep the avocado and lime separate until serving or the avocado will turn brown and the lime will make everything soggy.
- Store cooked chicken and rice in airtight containers for up to four days in the refrigerator.
- Freeze cooked chicken (without garnishes) for up to three months and thaw overnight before reheating.
- Reheat gently in the microwave or on the stovetop with a splash of water to keep everything moist.
Save This bowl has become my proof that you don't need fancy ingredients or complicated techniques to make something truly satisfying. Just good seasoning, fresh toppings, and a little attention to timing.
Common Questions
- → How spicy is this bowl?
The Cajun seasoning provides moderate heat. Add cayenne or hot sauce if you prefer it spicier.
- → Can I use brown rice instead?
Yes, brown rice or quinoa work well. Adjust cooking time accordingly as brown rice takes longer.
- → Is this gluten-free?
Yes, this bowl is naturally gluten-free. Just verify your Cajun seasoning blend is certified GF.
- → How long do leftovers last?
Stored in airtight containers, components stay fresh for 3-4 days. Reheat gently or enjoy cold.
- → What protein alternatives work?
Shrimp, andouille sausage, or tofu all pair beautifully with these Cajun flavors.
- → Can I freeze this bowl?
Freeze cooked chicken and vegetables separately for up to 3 months. Add fresh rice and garnishes when serving.