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When it comes to hearty, soul-warming meals, few dishes hit the mark like a Cajun Chicken and Corn Bowl. This dish is a symphony of flavors and textures, making it an ideal choice for both a quick weeknight dinner and a weekend meal to impress. Packed with protein, whole grains, and vibrant vegetables, this bowl is as nutritious as it is delicious.
Video: Watch Me Make a Cajun Chicken and Corn Bowl
A Base to Build On: Pearled Barley and Beyond
The foundation of this Cajun Chicken and Corn Bowl is a base of pearled barley, a nutty, chewy grain that provides a delightful contrast to the tender chicken and crunchy vegetables. Barley is rich in fiber and nutrients, making it a fantastic option for those looking to add more whole grains to their diet. However, if you prefer a different base, you can easily substitute quinoa, farro, or even rice—each brings its own unique texture and flavor to the dish. Quinoa, with its slight crunch and earthy notes, adds a protein boost, while farro offers a chewy, nutty bite that’s incredibly satisfying. Rice, of course, provides a more classic, comforting base that lets the Cajun spices shine. Regardless of the base you choose, I like to cook my rice and grains in chicken bone broth (instead of water) for extra flavor and nutrition.
Fresh, Crisp Vegetables: Corn and Green Onions
On top of your chosen grain, you’ll add a vibrant mixture of fresh corn and green onions. The sweetness of the corn balances the spiciness of the chicken, while the green onions add a subtle sharpness that ties the whole bowl together. The vegetables not only add a pop of color but also a refreshing crunch that makes each bite exciting.
The Star of the Show: Cajun Chicken with a Sweet Heat Glaze
The real highlight of this bowl is the Cajun chicken. This isn’t just any chicken—it’s seasoned to perfection with a blend of Cajun spices, delivering that quintessential Louisiana kick. After being seasoned, the chicken is glazed in a mouthwatering mixture of honey and hot sauce, which caramelizes beautifully when cooked, creating a sticky, sweet, and spicy coating that’s utterly irresistible. This glaze is where the magic happens—the honey tempers the heat of the hot sauce, creating a balanced flavor profile.
Finishing Touches: Sour Cream and Green Onions
To finish, this Cajun Chicken and Corn Bowl is topped with a dollop of sour cream and a sprinkle of fresh green onions. The sour cream adds a creamy, cooling element that helps mellow the spiciness of the chicken, making each bite a perfect balance of flavors. The extra green onions add a fresh, vibrant note that brightens up the whole dish.
The Ultimate Cajun Chicken and Corn Bowl
This Cajun Chicken and Corn Bowl is more than just a meal—it’s a celebration of bold flavors and wholesome ingredients. Whether you’re using pearled barley, quinoa, farro, or rice as your base, the combination of spicy, sweet, and savory elements makes this dish a winner every time. It’s a quick, easy, and utterly satisfying meal that brings the comforting warmth of Cajun cuisine right to your kitchen.
This Cajun Chicken and Corn Bowl is more than just a meal—it’s a celebration of bold flavors and wholesome ingredients. Whether you’re using pearled barley, quinoa, farro, or rice as your base, the combination of spicy, sweet, and savory elements makes this dish a winner every time. It’s a quick, easy, and utterly satisfying meal that brings the comforting warmth of Cajun cuisine right to your kitchen.
Ingredients
UnitsScale
1pound boneless skinless chicken breast, cut into bite sized pieces
Fill a medium saucepan with salted water (or use chicken or vegetable stock).
Once boiling add the barley or farro and cook uncovered for 20 minutes until tender. Drain thoroughly.
While grain is cooking, cut kernels off of the corn cob (if using fresh corn).
Chop green onions, separating the white and green portions.
In a medium skilllet, heat a drizzle of olive oil. Add corn kernels and the white part of the green onions. Cook for 3 – 4 minutes until softened. Transfer mixture to a bowl.
In a small measuring cup, mix honey, hot sauce and 2 tablespoons of water to make a glaze for the chicken.
Season chicken with cajun seasoning. In the same skillet, add a drizzle of olive oil followed by seasoned chicken pieces. Cook, stirring occasionally, for 6 – 7 minutes until chicken is browned.
Add the glaze mixture and cook for an additional 1 – 2 minutes.
Combine the cooked grain, vegetable mixture and cooked chicken. Garnish with the remaining chopped green onions and a dollop of sour cream.
