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Here is another super fun, absolutely delicious way to repurpose and use your store-bought rotisserie chicken or leftover rotisserie chicken– an Easy Greek-Inspired Rotisserie Chicken Bowls!
Bowls are always a simple way to pack a lot of flavor into a meal and very quickly either with fresh veggies, pantry staples — or both — and your favorite protein. In this case, these Easy Greek-Inspired Rotisserie Chicken Bowls were inspired by a Greek Shawarma. In the recipe, I have spiced up shredded rotisserie chicken with some delicious, warm spices that really add some excitement to the rotisserie chicken. I then add it to a bowl that is filled with a brown-rice base with some fresh veggies like lettuce, tomato, onion, then kalamata olives for brine-y, salty bite. The best part? It is all topped off with an easy, oh-so-flavorful Tzatziki sauce and feta cheese — yum!
This simple recipe is one that I know you will all love and whip up for many dinners to come. Enjoy!
Need some other easy recipes that use rotisserie chicken? Here are some of my favorites that you are going to need to try:
Easy Rotisserie Chicken Lettuce Cups with Peanut Sauce
Easy Rotisserie Chicken Tostadas
Easy Rotisserie Chicken Greek Bowls
Ingredients
For the Tzatziki
- 7 ounces plain greek yogurt preferably 2% or whole milk
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced Persian (or mini cucumber)
- 1 tablespoon finely chopped fresh dill fronds
- 3 cloves garlic, minced
- ½ tsp distilled white vinegar
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon Kosher salt plus more to taste
- ½ tsp white pepper
For the Chicken
- 4 cups shredded rotisserie chicken About 1 whole chicken
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ¼ tsp cayenne optional
- Salt and pepper to taste
For the Bowls
- 1 cup cooked brown rice *I use the easy microwavable rice baggies from Trader Joes to save time!
- 1/2 cup sliced kalamata olives
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 2 cups thinly sliced romaine lettuce *Sub arugula or any preferred greens
- ½ cup crumbled feta cheese
Instructions
Prepare the Tzatziki
- In a bowl, combine all of the tzatziki ingredients and stir until well combined. Set aside until ready to serve.
Prepare the Chicken
- Heat skillet over medium heat with olive oil. Add the chicken, cumin, paprika, garlic powder, cayenne, salt and pepper. Heat until the chicken is well coated and just warmed through; about 3-4 minutes.
Assemble the Bowls
- Divide the brown rice and chicken amongst four bowls and top with the preferred toppings and tzatziki.
Nutrition information is automatically calculated, so should only be used as an approximation.
This one’s going in the weekly rotation! So delicious! Thank you Alex!
Love to hear it, thank you!
I make this recipe literally weekly (for at least a year or so) and it is a family favorite! I love eating this for leftovers too – way better than a sad desk lunch. The only modification i make is baking some chicken breasts in the oven using the recommended spices. Thank you for this amazing recipe!!
Love this, any idea of how long the tzatziki will keep in the fridge?
hi! it keeps for about 5 days in the fridge!
I cook your recipes ALL THE TIME and need to be better about commenting so starting today! This is one of our FAVORITE weeknight meals. We make it often and it’s perfect leftovers for lunch the next day. I sub quinoa for rice and serve with garlic naan bread–YUM! It is also a really great meal to take to someone who just had a baby. That homemade tzatziki sauce is next level!
I’ve made this at least three times now because I love it so much! For the tzatziki I only use a single serving 5.5 ounces of yogurt and dried dill instead of fresh. I usually use leftover chopped chicken breast, but the last time “marinated” chicken breast in the oil and spices and grilled and sliced it. That way was definitely the winner for still having flavor but less chopping work. To assemble the bowl I prefer half brown rice and half quinoa to bump up the nutrition. I use whatever greens are in the CSA box that week and hardly ever use red onion because I find it too strong.
Looking forward to having my leftovers for lunch today!!
Used quinoa instead of rice and pickled red onions because I had both ready in my fridge and YUM! This recipe is dope!
I also love using quinoa! I do a half and half mixture of rice and quinoa.
Thank you, Alex, for another fantastic recipe! this was so delicious and so easy to make. So glad I have leftovers!
Is it ok to make the Tzatziki sauce a day ahead? I plan to make this for a girls weekend and want to do as much prep as possible ahead of time. Can’t wait to try it!! Love your recipes, Alex!!
Absolutely!!