Description
Cajun Chicken & Sweet Potato Bowls – A comforting and flavorful meal with spicy Cajun chicken and roasted sweet potatoes. Perfect for a quick and satisfying dinner.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- ½ teaspoon salt (adjust if your Cajun seasoning contains salt)
- ¼ teaspoon black pepper
- 2 medium sweet potatoes (about 1 pound), peeled and diced into ½-inch cubes
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
- ⅓ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Cajun seasoning
- 1 tablespoon lime juice
- 1 garlic clove, minced
Instructions
- Step 1: Prepare Sweet Potatoes Preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, paprika, and salt until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper, ensuring they have space between them. Roast for 25-30 minutes, flipping halfway through, until the edges are caramelized and the centers are tender when pierced with a fork.
- Step 2: Season The Chicken While the sweet potatoes roast, prepare your chicken. In a medium bowl, combine the chicken cubes with olive oil, Cajun seasoning, garlic powder, salt, and pepper. Toss thoroughly to ensure each piece is well-coated with the spice mixture. Let the chicken marinate while you prepare other components, or cover and refrigerate for up to 24 hours for deeper flavor in your Cajun Chicken & Sweet Potato Bowls.
- Step 3: Cook The Vegetables Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion to the hot pan, cooking for 6-8 minutes until they’re softened and beginning to caramelize at the edges. Season with a pinch of salt and pepper, then transfer to a plate and set aside.
- Step 4: Cook The Chicken In the same skillet, add another drizzle of oil if needed, then add the seasoned chicken pieces, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). The chicken should be tender with a slightly crisp, spiced exterior.
- Step 5: Make The Creamy Cajun Sauce While the chicken cooks, prepare your sauce by combining Greek yogurt, mayonnaise, Cajun seasoning, lime juice, and minced garlic in a small bowl. Whisk until smooth and well-combined. Taste and adjust seasonings as needed, adding more lime juice for tanginess or Cajun seasoning for heat.
- Step 6: Assemble Your Bowls Divide the cooked rice or quinoa among four bowls. Arrange the roasted sweet potatoes, sautéed vegetables, and Cajun chicken atop the grain base. Add sliced avocado and sprinkle with fresh cilantro. Drizzle each bowl with the creamy Cajun sauce and serve with lime wedges on the side for an extra burst of citrus freshness in your completed Cajun Chicken & Sweet Potato Bowls.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 per serving
- Sugar: 9g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg