Recipe Details

• Preparation Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty Level: Easy

A flavorful, Cajun-inspired bowl featuring Uncle Dibbz Delta Dust and King Creole Blend on chicken and veggies, served with fresh greens, rice, and a dollop of hummus.

Ingredients

Chicken & Vegetables (Sheet Pan)

• 1/4 cup olive oil
• 1 lemon, juiced (plus lemon wedges for garnish)
• 4 cloves garlic, minced
• 1 tbsp Uncle Dibbz Delta Dust seasoning
• 1 tbsp Uncle Dibbz King Creole Blend seasoning
• Salt and pepper, to taste
• 1 large red onion, sliced into thick wedges
• 1 orange bell pepper, cut into large chunks
• 1 zucchini, sliced into rounds
• 6 chicken thighs, bone-in, skin-on (or use chicken breasts if preferred)
• Fresh parsley, chopped (optional for garnish)

Bowl Base & Additions

• 2 cups cooked rice (white, brown, or quinoa)
• 2 cups fresh kale, chopped
• 2 cups fresh spinach
• 1 cup hummus (store-bought or homemade)

Instructions

1. Roast the Chicken & Vegetables

1. Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Make the Uncle Dibbz Marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Uncle Dibbz Delta Dust, and Uncle Dibbz King Creole Blend. Season with salt and pepper.
3. Marinate the Chicken: Place the chicken thighs in a large bowl and pour half of the marinade over them, ensuring they’re well-coated. Set the remaining marinade aside for the vegetables.
4. Bake the Chicken First: Arrange the marinated chicken thighs on the prepared baking sheet. Bake the chicken on its own for 15 minutes.
5. Prepare the Vegetables: While the chicken is cooking, toss the red onion, orange bell pepper, and zucchini in the remaining marinade until well-coated.
6. Add the Vegetables: After the chicken has baked for 15 minutes, remove the sheet pan from the oven and arrange the marinated vegetables around the chicken thighs.
7. Continue Baking: Return the sheet pan to the oven and bake for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

2. Assemble the Cajun Cava Bowls

1. Prepare the Bowl Base: Begin with a generous scoop of cooked rice as the base of each bowl.
2. Add Fresh Greens: Arrange a handful of fresh kale and spinach on one side of the bowl, keeping the greens separate from the rice.
3. Layer the Chicken and Vegetables: Place one chicken thigh (or slice if using breasts) in the center of each bowl. Add a portion of each roasted vegetable (red onion, orange bell pepper, zucchini) around the chicken for a balanced look.
4. Add Hummus: Spoon a dollop of hummus into the bowl, placing it near the greens for a colorful and texturally pleasing bowl.
5. Garnish: Squeeze a lemon wedge over the entire bowl and garnish with fresh parsley for a final burst of color and flavor.

Tips for Serving

• Drizzle with extra olive oil for added richness.
• Serve with pita bread or flatbread for an additional Mediterranean touch.
• For extra heat, sprinkle a pinch of red pepper flakes on the chicken before serving.