Description
This Cajun Chicken & Sweet Potato Bowls recipe is a flavorful and nutritious meal combining spicy Cajun-seasoned chicken breasts with roasted sweet potatoes. Topped with fresh avocado, cilantro, and a squeeze of lime, this dish is perfect for a wholesome lunch or dinner that’s both satisfying and vibrant.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Juice of 1 lime
For the Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Additional Ingredients
- 1 ripe avocado, diced
- 1 cup cooked quinoa or rice (optional, for extra carbs)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven and prepare sweet potatoes: Preheat your oven to 425°F (220°C). Toss the peeled and cubed sweet potatoes with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Stir halfway through cooking for even roasting.
- Season the chicken: While the sweet potatoes are roasting, brush each chicken breast with 1 tablespoon olive oil. In a small bowl, mix the Cajun seasoning, garlic powder, onion powder, salt, and pepper. Rub this seasoning blend evenly over both sides of the chicken breasts.
- Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with a nice sear on the outside.
- Rest and slice chicken: Remove the cooked chicken from the skillet and let it rest for 5 minutes to allow juices to redistribute. Then slice into strips for serving.
- Assemble the bowls: Divide the cooked sweet potatoes among four bowls. Add a serving of cooked quinoa or rice if desired. Top with sliced Cajun chicken, diced avocado, and a sprinkle of fresh cilantro.
- Finish with lime: Squeeze fresh lime juice over each bowl and serve with lime wedges on the side for extra zing.
Notes
- You can substitute chicken breasts with thighs if preferred; adjust cooking time accordingly.
- For a spicier kick, add cayenne pepper to the Cajun seasoning blend.
- Sweet potatoes can be roasted a day ahead and reheated to save time.
- Use quinoa instead of rice for a higher protein and gluten-free option.
- Avocado adds creaminess; if desired, substitute with a dollop of Greek yogurt for extra protein.
- Leftovers store well refrigerated for up to 3 days.
