This post may contain affiliate links. Please read our disclosure policy.
Looking for a fun and delicious way to repurpose your store-bought rotisserie chicken or leftover chicken? Try these Easy Greek-Inspired Rotisserie Chicken Bowls!
Bowls are always a quick and simple way to pack a lot of flavor into a meal with fresh veggies, pantry staples, and your favorite protein. These Easy Greek-Inspired Rotisserie Chicken Bowls were inspired by Greek Shawarma. In the recipe, I spiced up shredded rotisserie chicken with some delicious, warm spices like cumin, paprika, garlic powder, and cayenne pepper. The chicken is added to a bowl with brown rice, lettuce, tomatoes, onions, and Kalamata olives. The best part? It is all topped off with feta cheese and an easy, oh-so-flavorful Tzatziki sauce! It’s great for a quick weeknight dinner or even a meal prepped lunch to eat throughout the week.
INGREDIENTS:
- Plain Greek Yogurt
- Extra Virgin Olive Oil
- Persian Cucumber
- Fresh Dill
- Garlic Cloves
- Distilled White Vinegar
- Freshly Squeezed Lemon Juice
- Kosher Salt
- Ground White Pepper
- Shredded Rotisserie Chicken
- Ground Cumin
- Ground Paprika
- Garlic Powder
- Ground Cayenne Pepper
- Freshly Ground Black Pepper
- Cooked Brown Rice
- Kalamata Olives
- Cherry Tomatoes
- Red Onions
- Romaine Lettuce
- Crumbled Feta Cheese
STEP-BY-STEP:
step one: make the Tzatziki
In a bowl, add the Greek yogurt, olive oil, cucumbers, dill, garlic, vinegar, lemon juice, salt, and white pepper and stir until well combined. Set aside until ready to serve.
step two: prep the chicken
Heat the olive oil in a large skillet set over medium heat. Add the chicken, cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Heat until the chicken is well coated and just warmed through, 3 to 4 minutes.
step three: assemble the bowls
Divide the brown rice among four serving bowls. Top with the chicken, olives, tomatoes, red onions, lettuce, and feta cheese.
recipe faqs:
Yes! Store it in an airtight container in the fridge for up to five days.
You could make this with quinoa, farro, barley, or a combination of your favorite grains!
Yes! I love the crunch of romaine, but this would be great with arugula, iceberg lettuce, or just mixed spring greens.
This recipe for Easy Greek-Inspired Rotisserie Chicken Bowls is one that I know you will all love and whip up for many dinners to come. Enjoy!
looking for more recipes that utilize rotisserie chicken? try these!
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
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced Persian cucumbers
- 1 tablespoon finely chopped fresh dill fronds
- 3 garlic cloves, minced
- 1/2 teaspoon distilled white vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground white pepper
For the Chicken
- 4 cups shredded rotisserie chicken (from about 1 whole chicken)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cayenne red pepper (optional)
- kosher salt, to taste
- freshly ground black pepper, to taste
For the Bowls
- 1 cup cooked brown rice
- 1/2 cup sliced kalamata olives
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 2 cups thinly sliced romaine lettuce
- 1/2 cup crumbled feta cheese
Instructions
Prepare the Tzatziki
- In a bowl, add the Greek yogurt, olive oil, cucumbers, dill, garlic, vinegar, lemon juice, salt, and white pepper and stir until well combined. Set aside until ready to serve.
Prepare the Chicken
- Heat the olive oil in a large skillet set over medium heat. Add the chicken, cumin, paprika, garlic powder, cayenne pepper, salt, and pepper. Heat until the chicken is well coated and just warmed through, 3 to 4 minutes.
Assemble the Bowls
- Divide the brown rice among four serving bowls. Top with the chicken, olives, tomatoes, red onions, lettuce, and feta cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe last night and it was fantastic! My husband and I are doing low carb so I swapped out the brown rice for cauliflower rice. Since it’s just the two of us we had leftovers, which we just had for lunch. 😋 So happy I found this recipe! It will definitely be in the rotation! Thank you! 🙏🏻😊
So glad you liked it, Valerie!
Delicious. Took longer to prep because of shredding the chicken and cutting the veggies. We’ll worth it though.
I made this for our family tonight and it was a hit! One thing I love about dinner bowls like this is the ability to customize them to your preference. The kiddos mostly went with rice, chicken, and tomatoes/cucumbers. I pickled the red onions and I feel like that definitely added a nice flavor. All-in-all, this was a super easy, delicious, weeknight meal.
I visit this recipe on repeat just for the taztki. It’s absolutely delicious and super easy to whip up. I can add to any meal I have through the week for a leveled up experience
Thank you so much!
Just made this tonight, delicious, and simple, would definitely make it again.
Happy you enjoyed it, Jo!
I tried this for a quick summer supper as a way to use up my bounty of cucumbers and tomatoes from the garden. My partner, who is less motivated by ‘healthy’ recipes than he is by taste described it as “curiously delicious” and gave it 4.5 stars, although he did say not to put it I. The regular rotation. 🤣 made a few adjustments—no romaine (because I didn’t have any) and I don’t think I missed it. I added marinated artichoke hearts and sliced black olives in addition to the kalamata, and topped the bowl with toasted pine nuts—in an effort to make it more delicious to my guy. I thought the tzatziki sauce was a little too tart—I used plain whole-milk Greek yogurt. I added a little mayo to smooth out the acid bite and would halve the lemon juice and leave out the vinegar next time. I’m looking forward to the leftover portions set aside for a coming lunch.