Rotisserie Chicken Grain Bowl (Printable)

Tender shredded chicken over grains with fresh vegetables and sauce. A complete meal ready in 25 minutes.

# 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, hummus, 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 Steps:

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

# Expert Suggestions:

01 -
  • It's honest food that comes together faster than most takeout orders, with zero guilt about the shortcuts.
  • The beauty of it is that you're not locked into anyone's vision of what this should be—build it your way every single time.
  • High protein and genuinely satisfying without feeling like you're eating something that tastes like discipline.
02 -
  • Don't skip toasting the sesame seeds—thirty seconds in a dry pan over medium heat turns them from forgettable to genuinely delicious, and it's the kind of small move that people actually notice.
  • If you're making these ahead, keep the sauce separate and add it just before eating, otherwise everything gets soggy and sad within an hour.
03 -
  • If you're meal prepping, keep the avocado separate and slice it fresh each morning—it oxidizes and turns brown if you do it ahead, which is nobody's idea of a good time.
  • Double the recipe and pack extras for lunch without guilt; these bowls actually taste good cold or at room temperature, which is rarer than you'd think.
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