Pin it I threw this bowl together on a Wednesday night when the fridge was half-empty and my energy was running on fumes. I had grabbed a rotisserie chicken on autopilot at the grocery store, and staring at it on the counter, I realized I could turn it into something that felt intentional instead of lazy. The smell of that chicken still warm from the store, the snap of fresh vegetables, the way everything came together in under half an hour—it reminded me that good food doesn't have to be complicated. Sometimes the best meals are the ones you build with what you have and a little creativity.
The first time I made these bowls for friends, I set out all the toppings like a little DIY bar and let everyone build their own. Watching them pile on different sauces and vegetables, debating whether to go heavy on the avocado or double up on the broccoli, turned dinner into something playful. One friend drowned hers in sriracha mayo while another went full Mediterranean with tzatziki and cucumbers. It struck me then that this wasn't just a recipe—it was a template for letting people eat exactly what they want.
Ingredients
- Cooked brown rice: Brown rice gives the bowl a nutty, hearty base, but quinoa works if you want something lighter, and cauliflower rice is my go-to when I'm craving low-carb comfort.
- Shredded rotisserie chicken: The beauty here is that someone else did the cooking, leaving you with tender, seasoned meat that shreds in seconds—just pull off the skin first to keep it lean.
- Cherry tomatoes: Halved cherry tomatoes add a sweet pop of juice that cuts through the richness of the sauce.
- Cucumber: Diced cucumber brings a cool, crisp crunch that balances the warm grains and chicken perfectly.
- Steamed broccoli florets: Broccoli adds a slight bitterness and bulk that makes the bowl feel complete and filling.
- Avocado: Sliced avocado turns creamy and buttery against the other textures, almost like a sauce in itself.
- Red onion: Thinly sliced red onion gives a sharp bite that wakes up the whole bowl—if it's too strong, soak the slices in cold water for a few minutes.
- Tzatziki sauce: Cool, tangy, and garlicky, tzatziki is my favorite when I want the bowl to feel Mediterranean and refreshing.
- Hummus: Hummus adds creaminess and earthiness, plus it doubles as a protein boost.
- Sriracha mayo: When I want a little heat and richness, sriracha mayo delivers both in one swipe.
- Green goddess dressing: Herbaceous and bright, this dressing makes the bowl taste like spring no matter the season.
- Fresh cilantro or parsley: A handful of fresh herbs on top adds color and a burst of flavor that feels like the finishing touch.
- Toasted sesame seeds: These tiny seeds add a nutty crunch that I didn't know I needed until I tried it.
- Lemon wedges: A squeeze of lemon at the end brightens everything and ties all the flavors together.
Instructions
- Cook your grains:
- If your rice or quinoa isn't already cooked, get it going first—brown rice takes about 45 minutes, quinoa about 15. I like to make extra and keep it in the fridge so I can skip this step on busy nights.
- Build the base:
- Spoon a generous layer of warm grains into the bottom of each bowl, creating a sturdy foundation for everything else.
- Add the chicken:
- Pile shredded rotisserie chicken right in the center of each bowl—don't be shy, this is your protein star. The chicken should still have a little warmth to it, which helps everything meld together.
- Arrange the vegetables:
- Scatter the tomatoes, cucumber, broccoli, avocado, and red onion around the chicken in little sections like a colorful wheel. I like to keep them separate so each bite can be a new combination.
- Drizzle with sauce:
- Choose your sauce and drizzle it over the top, or serve a few options on the side so everyone can customize. I've learned that people have strong sauce opinions, so offering choices keeps everyone happy.
- Garnish and serve:
- Finish with a sprinkle of fresh herbs, a scattering of sesame seeds, and a lemon wedge on the side. Serve immediately while the grains are still warm and the vegetables are crisp.
Pin it There's a moment when you set one of these bowls down in front of yourself—colors bright, ingredients piled high, sauce glistening—and it feels like you actually tried, even if it only took 25 minutes. I remember eating one alone on a quiet Sunday afternoon, and it tasted like self-care in a way that ordering takeout never does. It's the kind of meal that makes you feel good twice: once while you're making it, and again while you're eating it.
Making It Your Own
The beauty of this bowl is that it bends to whatever you have on hand or whatever you're craving. I've swapped the broccoli for roasted sweet potatoes when I wanted something sweeter, added pickled onions for tang, and thrown in corn straight from the freezer. One night I used leftover farro instead of rice and it added this chewy, nutty texture that I loved. Think of the recipe as a framework, not a rulebook—your fridge and your mood should guide you.
Sauce Strategies
I used to overthink the sauce situation until I realized that having two or three options out makes everyone happier. Tzatziki and hummus together create this creamy, tangy combo that's hard to beat, while sriracha mayo brings just enough heat to keep things interesting. If you're serving a crowd, set out small bowls of each sauce and let people drizzle their own—it turns dinner into a choose-your-own-adventure situation. For dairy-free eaters, a simple lemon-olive oil vinaigrette works beautifully and keeps the bowl light.
Storage and Meal Prep
These bowls are meal prep gold if you keep the components separate. I portion out the grains, chicken, and chopped vegetables into containers on Sunday, then assemble fresh bowls throughout the week. The avocado and sauce should be added right before eating to keep things from getting soggy or brown. If you're taking this to work, pack the sauce in a tiny jar and drizzle it on at lunchtime—it makes all the difference.
- Store grains and chicken together for up to four days in the fridge.
- Keep vegetables separate and add avocado fresh each time.
- Bring lemon wedges and sauce on the side to keep everything vibrant.
Pin it This bowl has become my answer to the question of what to make when I want something healthy, satisfying, and fast all at once. It's proof that you don't need a long ingredient list or hours in the kitchen to eat well—you just need a little intention and a rotisserie chicken.
Recipe FAQs
- → Can I use other proteins besides rotisserie chicken?
Yes, shredded grilled chicken breast, leftover roasted chicken, or even pulled turkey work well. For vegetarian options, try chickpeas, tofu, or tempeh as protein alternatives.
- → How long does this keep in the refrigerator?
Store components separately in airtight containers for up to 4 days. Keep the sauce and garnishes separate from the grains and vegetables to maintain freshness. Add avocado just before serving to prevent browning.
- → What's the best way to reheat this bowl?
Warm the grains and chicken in the microwave for 1-2 minutes, then add cold vegetables and toppings. This preserves the crisp texture of fresh produce while bringing back the comfort of warm grains and protein.
- → Can I meal prep these bowls for the week?
Absolutely. Prepare grains, shred chicken, and chop vegetables ahead of time. Portion everything into separate containers so you can quickly assemble fresh bowls throughout the week without daily prep work.
- → What other sauce options work well?
Try tahini dressing, balsamic vinaigrette, avocado crema, peanut sauce, or a simple olive oil and lemon juice mixture. The neutral flavor profile pairs well with almost any dressing style.
- → Is this suitable for gluten-free diets?
Yes, simply use certified gluten-free grains like brown rice or quinoa, and verify your chosen sauces are gluten-free. Most vegetable toppings are naturally gluten-free, making this easily adaptable.