Rotisserie Chicken Bowl (Printable)

Tender shredded rotisserie 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 or hummus or sriracha mayo or green goddess dressing

→ Garnishes

09 - 2 tablespoons fresh cilantro or parsley, chopped
10 - 1 tablespoon toasted sesame seeds
11 - Lemon wedges

# How to make it:

01 - Cook grains according to package instructions if not already prepared.
02 - Divide cooked grains evenly among serving bowls, creating an even base layer.
03 - Top each bowl with a generous portion of shredded rotisserie chicken.
04 - Artfully arrange tomatoes, cucumber, broccoli, avocado, and red onion around the chicken in each bowl.
05 - Drizzle chosen sauce over bowl contents or serve sauces on the side for individual customization.
06 - Garnish with fresh herbs, sesame seeds, and lemon wedge. Serve immediately.

# Helpful Hints:

01 -
  • It's genuinely ready in 25 minutes but tastes like you fussed over it all afternoon.
  • Your leftovers stay fresh and actually taste better the next day, unlike most assembled dishes.
  • You can make it exactly as your body wants it—swap, skip, or double down on any component without guilt.
02 -
  • The vegetables release moisture as they sit, so if you're prepping ahead, keep them separate and only combine right before eating.
  • Letting your sauce sit at room temperature for 10 minutes makes its flavor actually noticeable instead of muted by cold.
03 -
  • Make double the amount of vegetables prepped and store them separately so you can throw together another bowl in five minutes when hunger strikes.
  • Toast your sesame seeds in a dry pan while your grains warm—that small ritual shifts the whole meal from rushed to intentional.
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