Cajun-Spiced Chicken with Roasted Sweet Potatoes and Black Beans

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty Cajun-inspired chicken dish featuring roasted sweet potatoes and black beans, combining smoky spices with earthy flavors. This Southern American-inspired chicken recipe (gluten free, dairy free), ready in about 45 minutes, pairs boneless skinless chicken breasts, sweet potatoes, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Southern American cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
2 medium (about 1 lb) sweet potatoes
1 can (15 oz), drained and rinsed canned black beans
3 tbsp olive oil
2 tbsp Cajun seasoning
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley
4 lime wedges

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Instructions

Step 1: Preheat oven to 425°F. Peel and dice 2 medium sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil, 1 tsp Cajun seasoning, and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and edges are caramelized.
Step 2: While sweet potatoes roast, pat dry 4 boneless skinless chicken breasts and rub all over with 2 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Heat a large skillet over medium-high heat and sear chicken for 5 minutes per side until golden and cooked through.
Step 3: Add 1 can (15 oz) drained and rinsed black beans to the skillet with the chicken for the last 3 minutes, stirring gently to warm and absorb flavors.
Step 4: Remove chicken and beans from heat. Serve chicken breasts topped with black beans and roasted sweet potatoes on the side. Garnish with 2 tbsp chopped fresh parsley and squeeze juice of 4 lime wedges over the dish before serving.