Rotisserie Chicken Bowl (Printable)

Tender shredded chicken over grains with fresh vegetables and sauce

# What you need:

→ Grains

01 - 2 cups cooked brown rice

→ Protein

02 - 2 cups shredded rotisserie chicken, skin removed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1 cup steamed broccoli florets
06 - 1 avocado, sliced
07 - 1/4 cup red onion, thinly sliced

→ Sauce

08 - 1/4 cup tzatziki sauce
09 - 1/4 cup hummus
10 - 1/4 cup sriracha mayo
11 - 1/4 cup green goddess dressing

→ Garnishes

12 - 2 tablespoons fresh cilantro or parsley, chopped
13 - 1 tablespoon toasted sesame seeds
14 - Lemon wedges

# Directions:

01 - Prepare the grains according to package instructions if not already cooked.
02 - Arrange the cooked grains in the base of each serving bowl.
03 - Top each bowl with a generous portion of shredded rotisserie chicken.
04 - Artfully arrange tomatoes, cucumber, steamed broccoli, avocado, and red onion around the chicken.
05 - Drizzle with sauce of choice, or serve sauces on the side for customization.
06 - Top with fresh herbs, sesame seeds, and a lemon wedge.
07 - Serve immediately while components are fresh and at optimal temperature.

# Expert tips:

01 -
  • It's genuinely faster than waiting in a takeout line, and tastes like you actually cared about dinner.
  • Every component stays fresh and customizable, so you can eat what you're craving without negotiating with anyone else.
  • Rotisserie chicken does the heavy lifting, which means you get restaurant-quality protein without the restaurant price tag or cleanup.
02 -
  • If you assemble these more than thirty minutes before eating, the warm and cool elements start to negotiate toward lukewarm mediocrity, so time this right or accept that you're eating soup.
  • The rotisserie chicken from your grocery store isn't consistent—sometimes it's been sitting for hours and sometimes it's fresh, so you might need to warm it gently if it's lost its heat.
03 -
  • Slice your avocado just before assembly, and if you must do it ahead, keep the pit in the bowl until you're ready to plate—it's not actually a myth that this slows browning.
  • Warm your bowls if you're serving the grains warm; the slight heat keeps everything from settling into a tepid compromise and makes the meal feel considered.
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