About this recipe
Got half a rotisserie chicken sitting in the fridge and no energy to cook? These bowls are exactly what you need. We are taking cold, leftover chicken and giving it a completely new life with warm rice and crisp veggies. The real secret here is the quick lime and yogurt sauce—it takes 30 seconds to stir together, but it ties the whole bowl together beautifully. It is incredibly forgiving, highly customizable, and ready in 20 minutes.
Ingredients
Bowls
- 3 cups cooked rice (white, brown, jasmine, or basmati)
- 3 cups rotisserie chicken (shredded or chopped)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup shredded lettuce or cabbage
- 1 whole avocado (sliced or diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh cilantro or parsley (chopped)
Quick sauce
- 1/3 cup plain Greek yogurt
- 2 tbsp mayonnaise (or extra Greek yogurt)
- 1 tbsp lime juice (or lemon juice)
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 tbsp water (or more as needed to thin)
Optional toppings
- 1/4 cup crumbled feta or shredded cheddar
- 2 tbsp pickled onions or jalapeños
- 1 whole lime (cut into wedges)
- 1 tbsp hot sauce (optional)
Equipment
mixing bowl
small bowl
cutting board
knife
microwave
Instructions
Warm the rice and chicken
Pop your cooked rice and shredded rotisserie chicken in the microwave or a skillet until they are nicely heated through. If the rice feels a bit dry from sitting in the fridge, splash a tiny bit of water over it before heating. Make sure the chicken reaches a safe internal temperature of 165°F.
Make the sauce
Grab a small bowl and whisk together the Greek yogurt, mayo, lime juice, honey, garlic powder, and salt until it is completely smooth. Stir in water a tablespoon at a time until the sauce reaches a perfect drizzling consistency.
Prep the toppings
Get your cutting board out and dice up the cucumber, halve the cherry tomatoes, slice the avocado, and chop up whatever fresh herbs you are using. Having all your cold components prepped makes building the bowls so much easier.
Build the bowls
Start by laying down a solid base of warm rice in each bowl, then pile on the hot rotisserie chicken. Layer your prepped veggies—the cucumber, tomatoes, lettuce, avocado, and red onion—right next to the hot ingredients for a great temperature contrast.
Finish and serve
Drizzle that tangy yogurt sauce heavily over the top of each bowl. Finish things off with a squeeze of fresh lime juice, a sprinkle of cheese, or a dash of hot sauce if you like a little kick.
Tips
- Using warm rice makes the bowls feel more like a complete, comforting meal and helps balance out the cold, crunchy toppings.
- Add water to your sauce a little at a time—you want it thin enough to drizzle freely, but not so watery that it runs right to the bottom of the bowl.
- If you are packing these for meal prep, keep the rice and chicken in one container to heat up, and pack your fresh toppings and sauce separately.
Substitutions
- Quinoa, farro, couscous, or cauliflower rice are all perfect swaps if you don't have regular white or brown rice on hand.
- Switch up the flavor profile completely by trading the yogurt sauce for ranch, salsa verde, or a quick honey mustard.
- Empty out your crisper drawer—toss in roasted broccoli, shredded carrots, bell peppers, or sweet corn.
Storage
**Refrigerator
** Store your cooked rice and shredded chicken together in airtight containers in the fridge for up to 4 days.
**Best Texture
** Keep your fresh toppings, sliced avocado, and yogurt sauce in completely separate containers. Add them only after you've reheated the base.
**Reheating
** Sprinkle a few drops of water over the rice and chicken, cover loosely, and microwave until warmed through. Then build your bowl with the cold toppings.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 455
- Protein
- 34g
- Carbohydrates
- 43g
- Fat
- 17g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 640mg
FAQ
Can I meal prep Leftover Rotisserie Chicken Rice Bowls?
Absolutely. Just store the rice and chicken together in one container, and keep your yogurt sauce and fresh, crunchy toppings in separate little containers until you are ready to eat.
Can I use leftover grilled chicken instead?
Yeah, definitely! Any cooked chicken works great here—whether it is grilled breasts, baked thighs, or even pulled chicken.
How do I keep the rice from drying out?
The trick is to add a tiny splash of water right before reheating. If you cover the bowl loosely in the microwave, that water turns to steam and fluffs the rice right back up.
Recipe Card
Leftover Rotisserie Chicken Rice Bowls
Easy rice bowls made with leftover rotisserie chicken, rice, fresh toppings, and a quick creamy sauce.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Bowls
- 3 cups cooked rice (white, brown, jasmine, or basmati)
- 3 cups rotisserie chicken (shredded or chopped)
- 1 cup cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1 cup shredded lettuce or cabbage
- 1 whole avocado (sliced or diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup fresh cilantro or parsley (chopped)
Quick sauce
- 1/3 cup plain Greek yogurt
- 2 tbsp mayonnaise (or extra Greek yogurt)
- 1 tbsp lime juice (or lemon juice)
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 tbsp water (or more as needed to thin)
Optional toppings
- 1/4 cup crumbled feta or shredded cheddar
- 2 tbsp pickled onions or jalapeños
- 1 whole lime (cut into wedges)
- 1 tbsp hot sauce (optional)
Instructions
- Warm the rice and chicken: Pop your cooked rice and shredded rotisserie chicken in the microwave or a skillet until they are nicely heated through. If the rice feels a bit dry from sitting in the fridge, splash a tiny bit of water over it before heating. Make sure the chicken reaches a safe internal temperature of 165°F.
- Make the sauce: Grab a small bowl and whisk together the Greek yogurt, mayo, lime juice, honey, garlic powder, and salt until it is completely smooth. Stir in water a tablespoon at a time until the sauce reaches a perfect drizzling consistency.
- Prep the toppings: Get your cutting board out and dice up the cucumber, halve the cherry tomatoes, slice the avocado, and chop up whatever fresh herbs you are using. Having all your cold components prepped makes building the bowls so much easier.
- Build the bowls: Start by laying down a solid base of warm rice in each bowl, then pile on the hot rotisserie chicken. Layer your prepped veggies—the cucumber, tomatoes, lettuce, avocado, and red onion—right next to the hot ingredients for a great temperature contrast.
- Finish and serve: Drizzle that tangy yogurt sauce heavily over the top of each bowl. Finish things off with a squeeze of fresh lime juice, a sprinkle of cheese, or a dash of hot sauce if you like a little kick.
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