Description
This colorful, protein-packed rice bowl features Cajun roasted chicken, tender sweet potatoes, crisp broccoli, and a smoky chipotle drizzle — perfect for meal prep or quick weeknight dinners.
Ingredients
Main Bowl:
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil, divided
1 tablespoon Cajun seasoning, divided
3 sweet potatoes, peeled and diced
3 cups broccoli florets
Cooked white rice, for serving
Sliced avocado, for serving
Fresh chopped green onions (optional, for garnish)
Chipotle Sauce:
½ cup mayonnaise (or plain Greek yogurt)
1 tablespoon chipotle chili pepper powder
1 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper (plus more to taste)
Instructions
Preheat Oven:
Preheat the oven to 425°F and line 3 sheet pans (or 2 large pans) with parchment paper.
Prepare Vegetables:
Spread diced sweet potatoes and broccoli florets on a pan. Drizzle with 1 tablespoon olive oil and ½ tablespoon Cajun seasoning. Toss to coat.
Prepare Chicken:
In a bowl, toss chicken pieces with the remaining olive oil and Cajun seasoning. Spread in a single layer on the third sheet pan.
Bake:
Roast chicken and vegetables for 15–20 minutes or until chicken reaches 165°F. Remove chicken and broccoli. Roast sweet potatoes an additional 5–10 minutes until tender.
Make Chipotle Sauce:
In a small bowl, whisk together all chipotle sauce ingredients until smooth.
Assemble Bowls:
Divide rice into bowls. Top with roasted chicken, sweet potatoes, and broccoli. Add sliced avocado, garnish with green onions, and drizzle with chipotle sauce.
Notes
Customize with other veggies like bell peppers, spinach, or corn.
For a lighter version, use Greek yogurt instead of mayo in the chipotle sauce.
Great for meal prep — store components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Oven-Baked
- Cuisine: American, Tex-Mex Inspired
