Name: Irresistible Cajun Chicken & Rice Bowls Bold Southern Flavor
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup long-grain white rice (uncooked); 2 cups low-sodium chicken broth (or water); 1/2 teaspoon kosher salt (omit if broth is salty); 1 tablespoon unsalted butter (optional); 1 1/2 lb boneless, skinless chicken thighs (or breasts); 2 tablespoons olive oil, divided; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow onion, sliced; 3 cloves garlic, minced; 1 tablespoon tomato paste; 1/2 cup low-sodium chicken broth; 1 tablespoon fresh lemon juice; Cajun Seasoning: 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or 1/4 teaspoon mild), 1/2 teaspoon black pepper, 1 teaspoon kosher salt; Optional toppings: chopped parsley or green onions, corn, black beans, diced tomatoes, shredded cheddar or Monterey Jack, sour cream or plain Greek yogurt

Description

Smoky, spicy Cajun-seasoned chicken piled over fluffy rice with sautéed peppers and onions, finished with a bright squeeze of lemon. A satisfying, meal-prep-friendly dinner that brings bold Southern-inspired flavor to your table.

Ingredients

Scale

1 cup long-grain white rice (uncooked)

2 cups low-sodium chicken broth (or water)

1/2 teaspoon kosher salt (omit if broth is salty)

1 tablespoon unsalted butter (optional)

1 1/2 lb boneless, skinless chicken thighs (or breasts)

2 tablespoons olive oil, divided

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 cloves garlic, minced

1 tablespoon tomato paste

1/2 cup low-sodium chicken broth

1 tablespoon fresh lemon juice

Cajun Seasoning: 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or 1/4 teaspoon mild), 1/2 teaspoon black pepper, 1 teaspoon kosher salt

Optional toppings: chopped parsley or green onions, corn, black beans, diced tomatoes, shredded cheddar or Monterey Jack, sour cream or plain Greek yogurt

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Instructions

1) Rinse 1 cup rice. Add rice, 2 cups broth (or water), and 1/2 teaspoon salt to a pot. Bring to a boil, reduce to low, cover, and cook 15 minutes. Remove from heat and rest 10 minutes covered. Fluff and stir in 1 tablespoon butter if using.

2) Mix Cajun seasoning: 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, 1 teaspoon thyme, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, and 1 teaspoon salt.

3) Pat chicken dry. Toss with 1 tablespoon olive oil and about 2 tablespoons Cajun seasoning. Sear in a hot skillet over medium-high heat 4–6 minutes per side until cooked through (165°F). Rest 5 minutes, then slice.

4) In the same skillet, add 1 tablespoon olive oil. Sauté onion and bell peppers 6–8 minutes until softened and lightly browned. Add garlic and cook 30 seconds.

5) Stir in tomato paste for 1 minute. Add 1/2 cup broth and scrape up browned bits. Simmer 2–3 minutes to slightly reduce. Stir in lemon juice and adjust seasoning to taste.

6) Assemble bowls: rice + sautéed veggies + sliced chicken. Add toppings as desired.

Notes

For milder bowls, reduce cayenne to 1/4 teaspoon or omit it.

For meal prep, store rice, chicken, and veggies separately up to 4 days; add lemon and fresh herbs after reheating.

If using chicken breast, avoid overcooking; pull at 165°F and rest before slicing.

Prep Time: 15 minutes
Cook Time: 25 minutes