Cajun Grilled Chicken Corn Bowls

Ingredients

For the Cajun Chicken

• 1 1/2 pounds boneless, skinless chicken breasts, about 2 large breasts
• 1 1/2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt, reduced if the Cajun seasoning already contains plenty of salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice

For the Charred Corn

• 1 1/2 cups corn kernels, fresh or thawed from frozen
• 2 teaspoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh lime juice

For the Black Beans

• 1 can (15 ounces) black beans, drained and rinsed
• 2 tablespoons water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/8 teaspoon kosher salt
• 1 teaspoon fresh lime juice

For the Cilantro-Lime Sauce

• 3/4 cup plain Greek yogurt
• 1 packed cup fresh cilantro leaves and tender stems
• 2 tablespoons fresh lime juice
• 1 small garlic clove
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 2 to 4 tablespoons cold water, as needed

For Assembling the Bowls

• 2 cups warm cooked white rice
• 1 large ripe avocado, diced
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges
• Optional: sliced jalapeño, crumbled cotija cheese, or hot sauce

Substitutions

• Replace chicken breasts with 1 1/2 pounds boneless, skinless chicken thighs and cook until the thickest piece reaches 165°F.
• Use brown rice, quinoa, cauliflower rice, or shredded lettuce in place of white rice.
• Replace black beans with pinto beans or chickpeas, keeping the drained amount similar.
• Use sour cream instead of Greek yogurt and thin it carefully with water until pourable.

Instructions

Step 1: Prepare and season the chicken

Pat the chicken dry with paper towels. Slice very thick breasts horizontally or gently pound them to an even 3/4-inch thickness. Mix the Cajun seasoning, smoked paprika, garlic powder, oregano, salt, and black pepper. Rub the chicken with olive oil and lime juice, then coat both sides evenly with the seasoning. Let it stand for 15 minutes while you prepare the sauce and toppings.

Step 3: Cook the Cajun chicken

Heat an outdoor grill, grill pan, or heavy skillet over medium-high heat. Lightly oil the cooking surface. Add the chicken and cook without moving it for 5 to 7 minutes, until the first side is dark golden with lightly charred spice spots. Flip and cook for another 4 to 7 minutes, until the thickest section reaches 165°F. Transfer to a clean cutting board and rest for 5 to 10 minutes.

Step 4: Char the corn

While the chicken rests, heat the olive oil in a wide skillet over medium-high heat. Add the well-dried corn in a single layer and leave it undisturbed for 2 minutes. Stir, then cook for another 4 to 5 minutes, stirring only occasionally, until scattered kernels are blistered and browned. Add the smoked paprika, cumin, salt, and lime juice, then transfer to a bowl.

Step 7: Assemble and finish the bowls

Divide the warm rice among four wide bowls. Arrange the sliced chicken, charred corn, black beans, avocado, and tomatoes in separate sections over the rice. Drizzle the cilantro-lime sauce over the chicken and vegetables, then finish with cilantro leaves. Serve immediately with lime wedges and any optional toppings.

How to Store Leftovers

• Cool the chicken, rice, corn, and beans, then refrigerate them in airtight containers within 2 hours of cooking.
• Store the cooked components for up to 4 days. Keep the cilantro-lime sauce in a separate sealed container and stir it before serving.
• Store tomatoes separately when possible. Cut fresh avocado just before serving, because refrigerated avocado softens and browns quickly.
• Freeze the chicken, rice, corn, and beans for up to 2 months, but do not freeze the tomatoes, avocado, cilantro, or yogurt sauce.

How to Reheat

• Place the rice, chicken, corn, and beans in a microwave-safe dish. Sprinkle the rice with 1 to 2 teaspoons of water, cover loosely, and heat in 45-second intervals until steaming.
• For stovetop reheating, warm the cooked components in a covered skillet over medium-low heat with a small splash of water.
• Add the tomatoes, avocado, cilantro, lime, and chilled sauce only after the hot ingredients have been reheated.
• Avoid repeatedly reheating the chicken because it will lose moisture and become firm.

What to Serve With It

• A crisp cabbage and cucumber slaw
• Warm corn or flour tortillas
• Mango salsa or pineapple salsa
• Tortilla chips with fresh pico de gallo
• Roasted bell peppers and onions
• A simple green salad with lime vinaigrette

Common Mistakes to Avoid

• Cooking chicken breasts with uneven thickness, which causes thin areas to dry out before the center is done.
• Moving the chicken too early, which prevents the dark Cajun crust from forming.
• Adding wet corn to the skillet, which makes it steam instead of blister and brown.
• Overcrowding the pan so the chicken or corn releases moisture faster than it can evaporate.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, rice type, Cajun seasoning, ripeness, and substitutions.

Frequently Asked Questions