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High Protein Rotisserie Chicken Brown Rice Bowls - Easy, Satisfying, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked brown rice (about 1 cup dry), cooled slightly
  • 3 cups shredded rotisserie chicken (use breast for leaner bowls, mix in thigh for extra flavor)
  • 2 cups mixed vegetables (such as broccoli florets, bell peppers, shredded carrots, or snap peas)
  • 1 cup cucumbers, diced or sliced (for crunch)
  • 1 avocado, sliced (optional but satisfying)
  • 1/4 cup red onion, thinly sliced (or green onions)
  • 2 tablespoons sesame seeds (or pumpkin seeds for crunch)
  • Fresh herbs like cilantro or parsley (optional)
  • 3 tablespoons low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar or lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons sriracha or chili-garlic sauce (adjust to taste)
  • 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground)
  • 1 small garlic clove, minced
  • 1/2 cup edamame, shelled
  • 2 hard-boiled eggs, quartered
  • 1/2 cup chickpeas, rinsed and drained
  • 1 tablespoon olive oil or avocado oil
  • Pinch of salt and black pepper

Method
 

  1. Cook the brown rice. If you haven’t already, cook 1 cup of brown rice according to package instructions. Fluff and let it cool for a few minutes so it doesn’t steam the fresh toppings.
  2. Prep the chicken. Remove skin if you want a leaner bowl. Shred the rotisserie chicken into bite-size pieces. Aim for about 3/4 to 1 cup chicken per bowl.
  3. Prepare the vegetables. Chop broccoli, peppers, and carrots. If using cucumbers or herbs, slice them thin so they add freshness without overpowering the bowl.
  4. Cook or steam the veggies. For a warm bowl, sauté the veggies in a skillet with oil over medium heat for 3–5 minutes until crisp-tender. Season with a pinch of salt and pepper. For extra crunch, keep some veggies raw.
  5. Whisk the sauce. In a small bowl, whisk soy sauce, rice vinegar, sesame oil, honey, sriracha, ginger, and garlic. Taste and adjust: add lime/vinegar for brightness, honey for sweetness, or chili for heat.
  6. Warm the chicken (optional). If you prefer a hot bowl, add shredded chicken to the skillet for 1–2 minutes, just to heat through. Don’t overcook or it can dry out.
  7. Assemble the bowls. Divide rice among bowls. Top with chicken, vegetables, cucumbers, and avocado. Spoon the sauce over the top.
  8. Finish with crunch and garnish. Sprinkle sesame seeds, add red onion or green onions, and finish with cilantro or parsley if you have it.
  9. Adjust and serve. Taste a bite of everything together. Add a splash more sauce, a squeeze of lime, or a drizzle of sesame oil if needed.