About this recipe
These Leftover Rotisserie Chicken Rice Bowls are an easy way to turn cooked chicken into a fresh, filling meal. The rice makes the bowls satisfying, the rotisserie chicken keeps prep fast, and the crisp toppings plus a simple sauce drizzle make everything feel like more than just leftovers.
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
- 1
Warm the rice and chicken
Warm the cooked rice and rotisserie chicken in the microwave or in a skillet until heated through. Add a splash of water if the rice feels dry.
- 2
Make the sauce
In a small bowl, stir together the Greek yogurt, mayonnaise, lime juice, honey, garlic powder, salt, and water until smooth and drizzleable.
- 3
Prep the toppings
Dice the cucumber, halve the tomatoes, slice the avocado and red onion, and chop the cilantro or parsley.
- 4
Build the bowls
Divide the warm rice between bowls. Add the rotisserie chicken, cucumber, tomatoes, lettuce or cabbage, avocado, red onion, and herbs.
- 5
Finish and serve
Drizzle the sauce over each bowl and finish with optional cheese, pickled onions, jalapeños, lime wedges, or hot sauce. Serve right away.
Tips
- Use warm rice: Warm rice makes the bowls feel more like a complete meal and helps balance the cold toppings.
- Thin the sauce slowly: Add water a little at a time so the sauce becomes easy to drizzle without turning watery.
- Great for meal prep: Keep the rice and chicken together, then pack fresh toppings and sauce separately for the best texture.
Substitutions
- Use another grain: Quinoa, farro, couscous, or cauliflower rice can replace regular rice.
- Change the sauce: Use ranch, chipotle yogurt sauce, tahini sauce, salsa verde, or honey mustard depending on the flavor you want.
- Add more vegetables: Try corn, bell peppers, shredded carrots, roasted broccoli, or leftover grilled vegetables.
Storage
Refrigerator
Store rice and chicken in airtight containers in the refrigerator for up to 4 days. Best texture: Store fresh toppings, avocado, and sauce separately, then add them after reheating. Reheating: Reheat the rice and chicken with a splash of water until warmed through, then build the bowls with cold toppings.
Nutrition
- Serving Size
- Calories
- 455
- Protein
- 34g
- Carbohydrates
- 43g
- Fat
- 17g
- Fiber
- 6g
- Sugar
- 6g
- Sodium
- 640mg
FAQ
Can I meal prep Leftover Rotisserie Chicken Rice Bowls?
Yes. Store the rice and chicken together, then keep the sauce and fresh toppings separate until serving.
Can I use leftover grilled chicken instead?
Yes. Any cooked chicken works well, including grilled chicken, baked chicken, or shredded chicken breast.
How do I keep the rice from drying out?
Add a small splash of water before reheating and cover the bowl loosely so the rice steams slightly.
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: Warm the cooked rice and rotisserie chicken in the microwave or in a skillet until heated through. Add a splash of water if the rice feels dry.
- Make the sauce: In a small bowl, stir together the Greek yogurt, mayonnaise, lime juice, honey, garlic powder, salt, and water until smooth and drizzleable.
- Prep the toppings: Dice the cucumber, halve the tomatoes, slice the avocado and red onion, and chop the cilantro or parsley.
- Build the bowls: Divide the warm rice between bowls. Add the rotisserie chicken, cucumber, tomatoes, lettuce or cabbage, avocado, red onion, and herbs.
- Finish and serve: Drizzle the sauce over each bowl and finish with optional cheese, pickled onions, jalapeños, lime wedges, or hot sauce. Serve right away.
