Rotisserie Chicken Grain Bowl (Printable)

Tender shredded rotisserie chicken served over wholesome grains with fresh vegetables and your choice of flavorful sauces.

# What You Need:

→ Grains

01 - 2 cups cooked brown rice or quinoa

→ 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

# Directions:

01 - Cook grains according to package instructions if not already prepared.
02 - Arrange 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 individual customization.
06 - Top with fresh herbs, toasted sesame seeds, and a lemon wedge. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you're eating real food instead of scrolling through takeout apps.
  • The rotisserie chicken does the heavy lifting—you're just building flavors around something already tender and delicious.
  • Every person at the table gets to customize their own bowl, so there's zero complaints about what's for dinner.
02 -
  • Warm grain plus cold vegetables is the sweet spot—the warmth keeps the grain tasting like itself while the cold stuff stays crisp and doesn't wilt into each other.
  • Slice your avocado right before you eat, not while you're prepping, because oxidation will turn it an unappealing gray faster than you think and nobody wants that.
03 -
  • Buy the rotisserie chicken warm and use it immediately for maximum tenderness, but you can also shred and refrigerate it for up to four days if you're prepping bowls for the week.
  • Toast your sesame seeds in a dry skillet for exactly two minutes before sprinkling—that's the difference between a garnish that tastes like something and one that tastes like nothing.
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