Save It A vibrant, flavor-packed rice bowl featuring juicy Cajun-seasoned chicken, creamy ranch drizzle, and fresh vegetables: a satisfying and easy weeknight meal.
These Cajun chicken ranch rice bowls became a staple in my kitchen after trying to create quick yet exciting meals for my family. The combination of warm spiced chicken and cool ranch is unbeatable and always gets rave reviews at our table.
Ingredients
- Chicken: 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, 1½ tbsp Cajun seasoning, 1 tbsp olive oil, 1½ tsp salt (adjust if Cajun seasoning contains salt), 1¼ tsp black pepper
- Rice: 1 cup (200 g) long-grain white rice, 2 cups (480 ml) low-sodium chicken broth (or water for vegetarian option), 1½ tsp salt
- Vegetables & Toppings: 1 cup (150 g) cherry tomatoes, halved, 1 cup (120 g) corn kernels (fresh, canned, or thawed from frozen), 1 cup (150 g) cucumber, diced, 1 avocado, sliced, 1¼ cup (15 g) fresh cilantro or parsley, chopped, 1¼ cup (25 g) red onion, thinly sliced, 1 lime, cut into wedges
- Ranch Drizzle: 1½ cup (120 ml) ranch dressing (store-bought or homemade), 1 tbsp milk or water (to thin, optional), 1 tsp hot sauce (optional, for extra kick)
Instructions
- Prepare the rice:
- Rinse rice until water runs clear. In a medium saucepan, combine rice, chicken broth, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes or until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
- Season the chicken:
- In a bowl, toss chicken pieces with Cajun seasoning, olive oil, salt, and pepper until evenly coated.
- Cook the chicken:
- Heat a large skillet over medium-high heat. Add chicken and saute for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to plate and keep warm.
- Prepare the ranch drizzle:
- In a small bowl, whisk together ranch dressing, milk or water (if needed), and hot sauce.
- Assemble the bowls:
- Divide cooked rice among 4 bowls. Top with Cajun chicken, cherry tomatoes, corn, cucumber, avocado, red onion, and cilantro or parsley.
- Drizzle & serve:
- Drizzle with ranch dressing. Serve with lime wedges for squeezing over the top.
Save It This dish is a favorite for our busy weeknights – my kids love picking their own toppings and squeezing lime over the top. It’s become our go-to for movie night dinners.
Flavor Variations
Swap chicken for Cajun-roasted chickpeas or tofu for a tasty vegetarian version. Add leafy greens or shredded lettuce for more crunch and freshness.
Serving Suggestions
Pairs well with a crisp Sauvignon Blanc or a light lager. Garnish with extra herbs or jalapeno slices for extra zing.
Nutrition Information
Per serving: 480 calories, 19 g total fat, 47 g carbohydrates, 32 g protein. Adjust portions or toppings for personal dietary needs.
Save It Add a squeeze of fresh lime before serving for a pop of brightness. Enjoy the vibrant flavors in every bite.
Common Questions About Recipes
- → How do I adjust the Cajun spice level?
You can use more or less Cajun seasoning or add hot sauce for extra heat. Start mild and increase as desired.
- → What can I substitute for chicken?
Try Cajun-roasted chickpeas or tofu for a vegetarian option; adjust seasoning and cooking time as needed.
- → Is this meal gluten-free?
Yes, if you use gluten-free ranch dressing and Cajun seasoning. Check package labels to ensure no hidden gluten.
- → Can I make this ahead for meal prep?
Absolutely! Prep all components separately and assemble when ready to eat. Drizzle ranch just before serving.
- → Which vegetables work best?
Cherry tomatoes, corn, cucumber, avocado, and red onion are recommended, but leafy greens or bell peppers also work well.
- → How do I add extra crunch?
Toss in shredded lettuce, leafy greens, or chopped nuts for texture and freshness.