Pin It Last Tuesday I was staring into my fridge at a lonely rotisserie chicken, half a container of brown rice, and the remnants of yesterday's veggie prep, when it hit me—why not stop treating lunch like a chore and actually build something that felt intentional? That afternoon bowl changed how I think about weeknight eating, turning scattered ingredients into something that tasted like I'd planned it all along. Now it's become my answer to almost every question: what's for lunch, what do I make when I'm tired, what can I feed guests without breaking a sweat.
I made these bowls for a friend who'd just started meal prepping, and watching her realize she could customize her lunch instead of eating the same exact thing every day was honestly worth it. She started adding different vegetables based on what looked good at the market, switching sauces depending on her mood—suddenly meal prep felt creative instead of restrictive. That's when I understood this bowl isn't really a recipe so much as a template for eating well without overthinking it.
Ingredients
- Brown rice (or quinoa, farro, cauliflower rice): 2 cups cooked—the foundation that makes this a complete meal, though honestly any grain works if you have it on hand or prefer something lighter.
- Shredded rotisserie chicken: 2 cups with skin removed—the time-saving genius move that lets you skip the actual cooking part.
- Cherry tomatoes: 1 cup halved—they stay juicy and add brightness without needing to be perfectly ripe.
- Cucumber: 1 cup diced—cooling and crisp, the textural contrast that keeps things interesting.
- Steamed broccoli florets: 1 cup—earthy and substantial, can be made ahead without losing character.
- Avocado: 1 sliced—add this right before eating so it doesn't turn sad and brown.
- Red onion: 1/4 cup thinly sliced—sharp and punchy, just enough to wake everything up.
- Sauce (choose one or combine): 1/4 cup each of tzatziki, hummus, sriracha mayo, or green goddess—this is where personality happens, so pick what speaks to you today.
- Fresh cilantro or parsley: 2 tbsp chopped—the final touch that makes it feel intentional instead of assembled.
- Toasted sesame seeds: 1 tbsp—tiny but they add nutty crunch that changes everything.
- Lemon wedges: for serving—squeeze them over right before eating for brightness that ties it all together.
Instructions
- Get your grains ready:
- If they're not already cooked, follow the package instructions and let them cool slightly—warm grains are fine, but screaming hot ones will wilt your vegetables and make everything feel rushed. This is a good time to prep everything else since grains take the longest.
- Build the base:
- Divide the cooked grains among four bowls, pressing them down gently so they stay put and won't tumble everywhere when you add toppings. Think of it like creating a little grain nest that everything else will nestle into.
- Add the chicken:
- Pile a generous portion of shredded rotisserie chicken on top of each grain base—this is the protein anchor, so don't be shy. It's already flavorful and warm, so it brings everything together nicely.
- Arrange your vegetables:
- Here's where it gets fun—scatter the tomatoes, cucumber, broccoli, avocado slices, and red onion around the chicken, creating little sections that make each bite interesting. There's no wrong way to do this, though I like alternating colors so it looks as good as it tastes.
- Sauce it up:
- Drizzle your chosen sauce over everything, or pour it into a small container on the side so people can add as much as they want. This is personal preference—some days I want creamy, some days I want tangy, and that flexibility is the whole point.
- Finish with flourish:
- Scatter the fresh herbs and sesame seeds over the top, nestle a lemon wedge somewhere visible, and you're done. These final touches take 30 seconds and make it feel like you actually tried.
Pin It My partner was skeptical about eating the same thing for multiple lunches until I started varying the sauce and vegetables—suddenly it wasn't boring, it was like choosing a different outfit for the same outfit base. That shift from "this is what I'm eating" to "this is what I'm choosing to eat" made him actually look forward to lunch instead of just tolerating it.
Make It Your Own
The magic of this bowl is that it's infinitely customizable without requiring any special skills or ingredients you don't already have. Swap the brown rice for cauliflower rice if you're watching carbs, or use farro if you want something chewier and more substantial. Add roasted sweet potatoes for sweetness, throw in corn if you want more textural interest, or use pickled onions instead of raw for something sharper and more complex.
Sauce Strategy
I used to think you had to pick one sauce and commit, but that limitation was silly—mixing sauces is where things get interesting. Tzatziki and hummus together is creamy but still light, while sriracha mayo with a drizzle of green goddess adds layers that keep surprising you as you eat. The point is you're not locked into one choice, so experiment and see what actually makes your taste buds happy instead of what you think should taste good.
Timing and Prep
The beautiful thing about this bowl is that it's genuinely fast, but not in a stressful way—you can cook your grains while you chop vegetables, and the whole assembly happens in maybe five minutes once everything's prepped. If you cook grains ahead (which I do on Sunday), you're looking at pure assembly time, which means this goes from fridge to table in about 10 minutes on a weeknight when you're tired. The rotisserie chicken does the heavy lifting, so you get that satisfying, complete-feeling meal without actually cooking anything difficult.
- Make extra grains when you have time and portion them into containers so bowls are ready to go when inspiration strikes.
- Keep rotisserie chicken in the fridge and shred it fresh, or shred it ahead if that's easier for your particular brain.
- Chop hardy vegetables (tomatoes, cucumber, onion) the night before, but wait until eating time for avocado and soft herbs so they stay beautiful.
Pin It This bowl taught me that eating well doesn't require complicated techniques or a long list of mysterious ingredients—just intention and things that taste good together. Once you build one, you'll understand why this became my answer to almost every meal question.
Recipe Q&A
- → Can I prepare rotisserie chicken bowls ahead of time?
Yes, these bowls meal prep beautifully. Store grains, chicken, and vegetables in separate airtight containers for up to 4 days. Add delicate ingredients like avocado and sauce just before serving to maintain freshness.
- → What grains work best in chicken bowls?
Brown rice provides nutty flavor and satisfying texture. Quinoa offers complete protein and cooks faster. For low-carb options, cauliflower rice works perfectly, while farro adds chewy texture. Choose based on your dietary needs and preference.
- → How do I keep the chicken moist in bowls?
Rotisserie chicken naturally stays moist when shredded with some skin removed but not entirely. Tossing the shredded chicken with a tablespoon of sauce before assembling prevents drying out. Serve extra dressing on the side for additional moisture.
- → What vegetables can I add to chicken bowls?
Cherry tomatoes, cucumber, steamed broccoli, and sliced avocado provide excellent crunch and nutrition. Consider adding roasted sweet potatoes, corn, pickled onions, shredded carrots, bell peppers, or edamame for variety and extra vitamins.
- → Are these rotisserie chicken bowls gluten-free?
Make them gluten-free by choosing certified GF grains like quinoa or brown rice, or using cauliflower rice. Avoid farro and wheat-based sauces. Check tzatziki and sriracha mayo labels for hidden gluten. Most hummus and green goddess dressings are naturally gluten-free.