Crispy Cajun Chicken Rice Bowl
A vibrant and flavorful bowl featuring crispy Cajun chicken, fluffy rice, and fresh vegetables, offering a healthy twist on Southern cooking.
Ingredients
Chicken
- 1 pound boneless, skinless chicken thighs or breasts
- 1 tablespoon Cajun seasoning For marinating the chicken
Rice
- 1 cup jasmine or basmati rice Use chicken broth for extra flavor
- 2 cups chicken broth or water To cook rice
Vegetables
- 1 tablespoon olive oil For cooking chicken and vegetables
- 1 bell pepper diced
- 1 onion chopped
- 2 cloves garlic, minced
- 1 zucchini diced
- 1 cup corn (fresh or frozen)
- 1 teaspoon smoked paprika
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
- for serving Avocado slices, Lime wedges Optional
Instructions
Preparation
- Marinate the chicken by rubbing Cajun seasoning evenly over the chicken thighs or breasts. Set aside for at least 20 minutes.
Cooking Rice
- Cook the rice according to package instructions, substituting chicken broth for water. Set aside once done.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest on a plate.
Sautéing Vegetables
- In the same skillet, add chopped onion and bell pepper. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in minced garlic, diced zucchini, corn, and smoked paprika. Sauté for an additional 3-5 minutes until vegetables are tender but crisp. Season with salt and pepper to taste.
Assembly
- Slice the cooked chicken into strips.
- To assemble, place a scoop of rice in each bowl, top with sautéed vegetable mixture, and arrange sliced chicken on top. Garnish with fresh parsley and avocado if using. Serve with lime wedges.
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Notes
For added heat, stir in a pinch of cayenne pepper to the Cajun seasoning. Store leftovers in airtight containers in the refrigerator for up to three days.