Smoky Cajun Chicken Rice Bowls

Smoky Cajun Chicken Rice Bowls are bursting with bold, zesty flavor thanks to tender grilled chicken, hearty black beans, crisp veggies, and melty cheese—all layered over fragrant cilantro lime rice. Quick to make and totally customizable, it’s the perfect dinner when you want something satisfying, fresh, and packed with personality.

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🌶️ Why You’ll Love This Meal

Looking for a weeknight dinner that’s fast, flavorful, and family-approved? These smoky Cajun chicken bowls come together in around 30 minutes and offer the perfect mix of protein, grains, and veggies. They’re also excellent for meal prep or switching up your taco night routine.

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🛒 Ingredients Overview

• Boneless Skinless Chicken Breasts – Swap for thighs if you like a richer flavor.
• Cajun Seasoning – Brings bold heat and savory depth to the dish.
• Jasmine Rice – Fluffy, fragrant, and perfect as a burrito bowl base.
• Fresh Lime Juice + Chopped Cilantro – Brighten up the rice with a fresh zing.
• Vegetables – Red onion, bell peppers, lettuce, sweet corn, and black beans.
• Pico de Gallo – Use homemade or store-bought, or substitute with plain diced tomatoes.
• Cheese – Colby Jack is great, but feel free to use Monterey Jack, cheddar, or your favorite.
• Sour Cream – Optional, but adds a nice creamy contrast.

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🔥 Step-by-Step Instructions

1. Cook the Rice:
Rinse your rice and sauté briefly in a bit of oil with a pinch of salt. Add chicken broth or water, bring to a boil, then reduce heat and simmer. Once done, let it sit off the heat for 10 minutes. Fluff and stir in lime juice and chopped cilantro.

2. Marinate the Chicken:
Toss chicken breasts in Cajun seasoning and a drizzle of olive oil. Let marinate in the fridge for at least 20 minutes.

3. Prep the Veggies:
Combine bell peppers and red onions with oil and more Cajun seasoning. Toss to coat and place in a grill basket (or prep for skillet sauté).

4. Grill the Chicken:
Preheat your grill and cook chicken about 5–6 minutes per side until cooked through. Let rest before slicing.

5. Cook the Veggies:
Grill or sauté the seasoned veggies for 4–6 minutes until tender-crisp and slightly charred.

6. Assemble the Bowls:
Layer cilantro lime rice in the bottom of each bowl. Top with sliced chicken, grilled veggies, black beans, corn, cheese, pico de gallo, and any extras you love.

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✅ Recipe Tips

• No grill? Use a stovetop grill pan or cast iron skillet instead.
• Rice swap: Use leftover rice or even quinoa for a quick shortcut.
• Chicken thighs need more time—just be sure to cook until juices run clear.
• Customize: Add avocado, jalapeños, or hot sauce for extra kick.