Description
Sick of blah meal prep? These Cajun Chicken Thighs bring serious flavor heat without the kitchen drama. We’re talking juicy, spice-rubbed thighs, caramelized sweet potatoes, and a pop of charred corn—all in under 45 minutes. Packed with protein, fiber, and flavor that only gets better by midweek, these bowls are your new desk-lunch MVPs. Cajun comfort never looked (or tasted) so easy. Ready to prep like a pro? Let’s go!
Ingredients
For the Chicken:
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8 chicken thighs (bone-in, skin-on or boneless)
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1½ tbsp olive oil
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2–3 tbsp Cajun seasoning (DIY: paprika, garlic powder, onion powder, oregano, thyme, cayenne, pepper)
For the Sweet Potatoes:
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2 sweet potatoes, cubed (1-inch)
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1 tbsp olive oil
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1 tsp salt
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1 tsp garlic powder
For the Corn:
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1 cup corn kernels (fresh or frozen)
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Salt to taste
To Serve:
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Optional: chopped parsley, green onions, avocado, Greek yogurt
Instructions
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Season Chicken
Rub thighs with oil and Cajun seasoning. Marinate 15 mins (or longer for deeper flavor). -
Roast Potatoes (25–30 mins)
Toss cubes with oil, salt, garlic powder. Roast at 425°F for 15 mins, shake pan, then roast 10–15 mins more until golden. -
Sear Chicken (12–14 mins)
Sear skin-side down in hot skillet 6–7 mins, flip and cook 6–7 mins more until 165°F. Let rest 5 mins. -
Char Corn
In same skillet, sauté corn 2–3 mins with a pinch of salt until golden. -
Assemble Bowls
Divide sweet potatoes, sliced chicken, and corn into 4–5 containers. Cool 10 mins before sealing.
Notes
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Crispier potatoes? Add 1 tsp cornstarch before roasting.
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Too spicy? Stir 1 tsp brown sugar into Cajun rub.
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Add-ins: avocado slices, black beans, or a dollop of Greek yogurt.
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Calories: 450 Cal Per Serving
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 35g