Cajun Chicken Bowls – Healthy High Protein

Imagine yourself on a sweltering summer day, surrounded by the vibrant colors of New Orleans. The smell of sizzling spices wafts through the air, enticing you to indulge in a dish that’s equal parts soulful and satisfying. That’s exactly what you get with these Cajun Chicken Bowls, packed with high protein and bold flavors that will leave you craving for more.

This recipe’s similar spirit can be found in our Crispy Chicken and Waffles recipe, a perfect match for a hearty breakfast or brunch.

Why This Recipe Works

• By using a combination of Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper, you get a depth of flavor that’s both spicy and savory.
• Preparation time is minimal, making this recipe perfect for a quick weeknight meal.
• Using boneless, skinless chicken breasts ensures that the dish remains high in protein while being lean and healthy.

Key Ingredients

For the chicken, I recommend using Perdue’s Organic boneless, skinless chicken breasts. Not only do they provide a tender and juicy texture, but they’re also free from artificial preservatives and added flavorings.

Remember, the key to a flavorful dish like this is to use high-quality ingredients. For the Cajun seasoning, I highly recommend Frank’s RedHot Cajun Seasoning. It adds a punch of heat and a depth of flavor that’s unmatched by other brands.

Recipe Courtesy of Our Kitchen

Cajun Chicken Bowls Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 large bell peppers, sliced

2 cloves garlic, minced

1 can black beans, drained and rinsed

1 cup cooked brown rice

Directions

1

In a large bowl, whisk together the Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken and mix until evenly coated.

2

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and cover with foil to keep warm.

3

In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Add the sliced bell peppers and cook until tender, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

4

Stir in the cooked brown rice, black beans, and cooked chicken. Cook for an additional 2-3 minutes, until everything is well combined and heated through.

5

Serve hot, garnished with chopped scallions and a dollop of sour cream, if desired.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until hot and steaming.