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Rotisserie Chicken Bowls Recipe
Ben Carraoli

Rotisserie Chicken Bowls Recipe

When I first tried making rotisserie chicken bowls, I had no idea they’d become a staple in my kitchen. The flavors were vibrant, and the prep was straightforward, making it the ultimate weeknight dinner. What really sets this dish apart is how customizable it is; you can tweak it to match your mood or dietary preferences.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Calories: 749
Ingredients Method

Ingredients
  

  • For the Tzatziki
  • 7 ounces plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely diced cucumber
  • 1 tablespoon finely chopped fresh dill
  • 3 cloves garlic minced
  • ½ teaspoon distilled white vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  • For the Chicken
  • 4 cups shredded rotisserie chicken
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • For the Bowl
  • 1 cup cooked brown rice
  • ½ cup sliced Kalamata olives
  • 1 cup halved cherry tomatoes
  • ¼ cup thinly sliced red onion
  • 2 cups thinly sliced romaine lettuce
  • ½ cup crumbled feta cheese

Method
 

  1. Start by combining all the Tzatziki ingredients in a bowl. Stir everything until it’s smooth and creamy, tasting as you go. Adjust the salt and lemon juice to find the perfect balance of tanginess. Once ready, refrigerate the sauce while you prepare the rest of your bowl. The flavors deepen as it chills, making it even more delicious.
  2. Set a skillet over medium heat and add olive oil. Toss in shredded rotisserie chicken and season it with cumin, paprika, garlic powder, optional cayenne, salt, and pepper. Stir well, ensuring each strand of chicken is coated with spices. Cook for about 3-4 minutes until the chicken is warm and fragrant, then set it aside.
  3. Divide the cooked brown rice evenly among four bowls. Add a generous layer of spiced chicken on top. Arrange the halved cherry tomatoes, Kalamata olives, red onions, and romaine lettuce around the chicken for a vibrant presentation. Sprinkle crumbled feta cheese across each bowl to tie the flavors together.
  4. Finally, drizzle each bowl with the prepared Tzatziki sauce. You can either serve it on the side or mix it in for a creamy, tangy kick that complements the spices of the chicken and the freshness of the veggies. Serve immediately.