# Components:
→ 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 black beans, drained and rinsed
→ Garnishes
15 - 1 avocado, sliced
16 - Fresh cilantro, chopped
17 - Lime wedges
# Method Steps:
01 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is tender and water is completely absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently 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 seasoned chicken and cook for 5 to 7 minutes per side until golden brown and cooked through. Transfer to a plate and let 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 sweet 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. Layer sautéed vegetables and beans over the rice, then top with sliced chicken. Garnish each bowl with avocado slices, fresh cilantro, and lime wedges as desired.
