Save There's something about a bowl that makes you feel like you're actually taking care of yourself. I was standing in my kitchen on a Wednesday evening, staring at chicken breasts and wondering how to make dinner feel less like an obligation, when I grabbed that jar of Cajun seasoning and everything shifted. The smell that hit when the spices met the hot oil was the kind of thing that makes you stop and actually pay attention to what you're cooking. That's when this bowl came together, and honestly, it's been my answer to "what's for dinner" ever since.
My neighbor knocked on the door one night after smelling this cooking, and I ended up making extra bowls for her family. Watching them discover that first bite of Cajun chicken with the coolness of avocado and brightness of cilantro reminded me why I love cooking this dish. It's the kind of meal that brings people together without any pretense, just pure, honest flavor and satisfaction.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier if you're not careful with your timing, but breasts cook faster and leaner if that's your preference.
- Cajun seasoning (1½ tbsp): This is your backbone here, so don't skip it or swap it for plain paprika.
- Olive oil (1 tbsp for chicken, 1 tbsp for vegetables): Keep it separate so you're not cooking with burnt oil residue.
- Salt and black pepper: Season in layers as you go, not all at once at the beginning.
- Long-grain white rice (200 g): Rinsing it first prevents that gummy texture that ruins everything.
- Water (480 ml) and salt (½ tsp) for rice: This ratio is non-negotiable if you want fluffy rice.
- Red and yellow bell peppers, diced: The color contrast isn't just pretty, it's actually different flavor profiles you're layering together.
- Small red onion, diced: Sweet onions work here too, but red onion adds a bit of sharpness that balances the richness.
- Sweet corn kernels (150 g): Fresh is best, but frozen works just as well if you thaw it first.
- Black beans, drained and rinsed (400 g): Rinsing them stops the rice from getting that weird starchy coating.
- Avocado, cilantro, and lime wedges (optional but honestly essential): These aren't really optional if you want the full experience.
Instructions
- Start your rice base:
- Rinse your rice under cold water until the water runs mostly clear, then combine it with 480 ml water and ½ tsp salt in a saucepan. Bring it to a boil, then immediately lower the heat to the gentlest simmer, cover it, and leave it alone for 15 minutes while you handle everything else. Once the water's absorbed, turn off the heat, keep the lid on, and let it sit for 5 minutes before fluffing with a fork so it's fluffy and separate.
- Season and sear your chicken:
- Pat your chicken dry with paper towels (this is the move that changes everything), then toss it with 1½ tbsp Cajun seasoning, ½ tsp salt, and ¼ tsp black pepper until every piece is coated. Get your skillet screaming hot over medium-high heat, add 1 tbsp olive oil, then add the chicken and let it sit undisturbed for 5-7 minutes so you get that golden crust before flipping and cooking another 5-7 minutes until it's golden and cooked through.
- Build your vegetable layer:
- Keep that same skillet going (all those browned bits are flavor gold), add 1 tbsp fresh olive oil, then add your diced red and yellow peppers plus red onion. Let them soften for 4-5 minutes while you're slicing your rested chicken, then add your corn and drained black beans and warm everything through for about 2 minutes. Taste it and adjust salt and pepper because this is your moment to make sure each component tastes like something you want to eat.
- Bring it all together:
- Divide your fluffed rice among 4 bowls, top each one with the vegetable and bean mixture, then crown it with your sliced Cajun chicken. The heat from everything will meld together, so don't stress about temperature, just layer it and move to the next step.
- Finish with brightness:
- Top each bowl with avocado slices, a generous handful of fresh cilantro, and serve with lime wedges on the side so people can adjust the brightness to their taste. This is where the dish actually becomes what you were imagining.
Save There was this one time I made this for myself on a Sunday afternoon and sat outside with the bowl, just listening to the sounds of the neighborhood while I ate. It hit me that I'd made something that felt like restaurant quality but cost me less than half the price and took barely an hour. That's when I realized this wasn't just a weeknight dinner, it was actually my kind of food.
The Heat Factor You Control
Some people look at Cajun food and assume it's going to burn your mouth off, but this recipe is actually mild by default. If you want to turn up the temperature, you've got options that won't wreck the dish. A pinch of cayenne pepper mixed into the seasoning before you coat the chicken is the subtlest move, a drizzle of hot sauce on your finished bowl lets people customize their own heat level, and if you're feeling brave, fresh diced jalapeños in the vegetable mix add a brightness that builds heat slowly instead of hitting you all at once.
Making This Work With What You Have
The beauty of a bowl is that it's flexible without falling apart. Brown rice or quinoa swaps in perfectly if that's what you've got, and honestly quinoa brings a subtle nuttiness that complements the spices in a way I wasn't expecting. If you don't have red onion, yellow onion works fine, and if fresh corn isn't happening, frozen is actually better than canned because it has better texture. The only thing I wouldn't swap is the Cajun seasoning, because that's genuinely the heart of the whole thing.
Serving and Storage Tips
This bowl is best eaten fresh and warm, but it actually stores beautifully in the fridge for up to three days if you keep the components separate. The rice stays fluffy in a container, the chicken and vegetables sit in their own container, and the avocado stays fresh longer if you add lime juice and keep it separate until you're actually eating. You can even meal prep four of these bowls at the beginning of your week and have lunch ready to grab every single day.
- A dollop of sour cream or shredded cheese on top adds richness if you're in the mood for something more indulgent.
- This pairs surprisingly well with a crisp lager or a light white wine if you're eating it for dinner.
- The lime wedges aren't decoration, they're actually essential for balancing all the warm spices with brightness.
Save This bowl has become my answer to a lot of different kinds of days, whether I'm cooking for myself on a quiet night or throwing together dinner for people who show up unexpectedly. It's the kind of food that tastes like it took real effort but actually respects your time.
Recipe FAQs
- → How spicy is this bowl?
The heat level is moderate and customizable. The Cajun seasoning provides a gentle warmth, but you can increase the spice by adding cayenne pepper or hot sauce to the chicken seasoning blend.
- → Can I meal prep these bowls?
Absolutely. These bowls reheat beautifully and stay fresh for 4-5 days in the refrigerator. Store components separately or assemble complete bowls—just add fresh garnishes like avocado and cilantro when serving.
- → What other grains work well?
Brown rice, quinoa, or cauliflower rice are excellent substitutes. Adjust cooking times accordingly—brown rice needs about 10 more minutes, while quinoa cooks in approximately 15 minutes.
- → How do I get the best sear on the chicken?
Pat the chicken dry before seasoning, use a hot skillet with adequate oil, and avoid overcrowding the pan. Let the pieces cook undisturbed for 4-5 minutes before flipping to develop a golden crust.
- → Are there other protein options?
Shrimp, andouille sausage, or firm tofu work wonderfully with these Cajun flavors. Adjust cooking times accordingly—shrimp needs just 2-3 minutes per side, while sausage requires about 5 minutes to brown.