Cajun-Spiced Cajun-Zone Dinner Bowls
A bold, skillet-to-bowl dinner blending Cajun-seasoned protein with roasted carrot, cucumber, and pepper medley. The mix of spicy, bright and crunchy veg plus a herby rice makes a complete, weeknight-friendly plate.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1 cups cooked long-grain rice
- 1 cups carrot sticks, roasted
- ½ cucumber, sliced into 1/2-inch rounds
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- ½ tbsp lemon juice
- ½ tsp garlic powder
- ½ 1/2 tsp paprika
- ½ Salt and pepper to taste
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F. Toss carrots with 1 tbsp oil, salt, and pepper; roast 15-20 min until tender.
- Season chicken with Cajun seasoning, garlic powder, paprika, and salt. Sauté in 1 tbsp oil 6-8 min until cooked through.
- Sauté peppers in remaining oil 4-5 min until just softened; remove from heat.
- Arrange bowls with rice as base, top with chicken, roasted carrots, cucumber, and peppers.
- Finish with lemon juice and parsley for a bright finish; serve hot.
Chef’s Pro Tips
- Cajun spice can vary in heat—adjust with more lemon for balance.
- Roast carrots ahead for quicker weeknight bowls.
- Add a dollop of yogurt or hot sauce if desired.
Serving Suggestions
Pair with a simple green salad and a light vinaigrette to round out the plate.
Storage Instructions
Store leftovers in an airtight container for up to 3 days. Reheat on stove or microwave until warmed through.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 34 |
| carbs | 45 |
| fat | 18 |
| fiber | 6 |
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