Cajun Chicken & Roasted Veggie Bowl
A colorful and tasty dish packed with nutrition, featuring grilled Cajun chicken and roasted veggies, perfect for spicing up your meal routine.
Ingredients
For the Cajun Chicken
- 4 pieces Grilled Cajun chicken breast Seasoned with paprika, garlic, and cayenne
For the Roasted Veggies
- 2 cups Roasted sweet potatoes Peeled and chopped
- 2 cups Roasted Brussels sprouts Peeled and halved
For the Bowl
- 1 cup Wild rice Cooked according to package instructions
- 4 cups Fresh spinach Washed and dried
- 1/2 cup Pecans Chopped or whole
- 1/2 cup Goat cheese Crumbled
- 1/4 cup Apple cider vinaigrette For drizzling
Instructions
Preparation
- Start by seasoning the chicken with Cajun spices and grill it until it’s fully cooked and juicy.
- Peel and chop the sweet potatoes and Brussels sprouts, then roast them in the oven at 400°F (200°C) for about 20 minutes until they are tender.
- Cook the wild rice according to the package instructions.
Assembly
- In a bowl, toss together fresh spinach, crunchy pecans, and creamy goat cheese with a drizzle of apple cider vinaigrette.
- Layer the wild rice, roasted veggies, and grilled chicken in a bowl. Enjoy!
Notes
Serve warm for the best taste. This dish is great on its own or paired with a light side salad. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop when ready to eat. For extra flavor, marinate the chicken in Cajun spices for an hour before grilling. Use less cayenne pepper for a milder dish. Feel free to switch up the vegetables based on what you have.