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Cajun cuisine has its roots in the rich cultural tapestry of Louisiana, where it developed from the culinary traditions of the Acadian people, who were exiled from Canada in the 18th century. This unique blend of French, Spanish, African, and Native American influences results in a vibrant and hearty cooking style that is both rustic and refined. Cajun food is characterized by its bold flavors, colorful ingredients, and robust preparation methods that often involve slow-cooking, frying, and grilling.

Cajun Chicken & Sweet Potato Bowls Recipe

Spice up your dinner with these Cajun Chicken & Sweet Potato Bowls! Packed with flavor, they feature juicy chicken breasts seasoned with Cajun spices, roasted sweet potatoes, and a delicious combination of black beans, red bell pepper, and creamy avocado. Serve it all over brown rice or quinoa, and finish off with fresh cilantro and lime wedges for a zesty twist. Perfect for a healthy meal that's both satisfying and colorful!
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Ingredients
  

2 large boneless, skinless chicken breasts

2 medium sweet potatoes, peeled and diced

1 tablespoon Cajun seasoning (more or less to taste)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups cooked brown rice (or quinoa)

1 cup black beans, rinsed and drained

1 red bell pepper, diced

1 avocado, sliced

Fresh cilantro for garnish

Optional: lime wedges for serving

Instructions
 

Preheat the oven: Preheat your oven to 425°F (220°C).

    Prepare the sweet potatoes: In a large bowl, toss the diced sweet potatoes with half of the olive oil, half of the Cajun seasoning, garlic powder, smoked paprika, salt, and pepper. Spread them out on a baking sheet in a single layer.

      Roast the sweet potatoes: Place the baking sheet in the preheated oven and roast for about 20-25 minutes or until tender and slightly caramelized, flipping halfway through.

        Cook the chicken: While the sweet potatoes are roasting, season the chicken breasts with the remaining olive oil and Cajun seasoning. Heat a large skillet over medium-high heat and cook the chicken for 6-7 minutes on each side or until cooked through and internal temperature reaches 165°F (75°C). Remove from skillet and let rest for a few minutes before slicing.

          Assemble the bowls: In each serving bowl, layer cooked brown rice or quinoa at the bottom. Top with roasted sweet potatoes, sliced chicken, black beans, diced red bell pepper, and avocado slices.

            Garnish and serve: Sprinkle fresh cilantro over each bowl, and serve with lime wedges on the side for an added zing.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4