Cajun Chicken Bowl (Printable Version)

Vibrant bowl featuring spicy chicken, fluffy rice, peppers, corn, and black beans for a satisfying Southern-inspired meal.

# What You 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, fresh or frozen
14 - 1 can 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, then 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 into strips.
03 - In the same skillet, heat 1 tablespoon olive oil over medium heat. Add diced 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 a pinch of salt and pepper.
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 as desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making it perfect for weeknights when you want something that doesn't taste rushed.
  • Every bite has different textures and flavors—the creamy beans, crispy peppers, tender chicken—so it never gets boring.
  • You can prep everything while the rice cooks, which means minimal cleanup and maximum relaxation before eating.
02 -
  • Don't skip rinsing the canned beans—I learned this the hard way when my bowl tasted saltier than intended, and now it's automatic.
  • If your rice turns out mushy, you used too much water; if it's crunchy, not enough—keeping notes helps you dial in your stove's personality.
03 -
  • Brown your chicken in batches if your skillet feels crowded—overcrowding drops the temperature and steams instead of sears, losing that golden crust.
  • Taste your food as you go; Cajun seasoning strength varies by brand, so you might need to adjust salt and pepper to your preference.
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