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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.
Trying this recipie today. Can you provide the Nutrition Information ?
Just updated this! Please note that the nutrition information is an automatic calculation, so should only be used as an approximation.
I am going to use this as the backbone for a hot weather meal today. I am going to substitute mini farfelle that I can prepare now while it is some what cool for the brown rice. For the Tzatziki, using what I have on hand, Substitute Greek honey whole milk yogurt, bottled lemon juice and dried dill. For the chicken, a little more olive oil, and maybe a splash of balsamic and Marsalla wine. Will let you know how it turns out.
Hope it is great, Gary!
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!!