Save My Tuesday nights used to be a scramble until I started keeping a rotisserie chicken in the fridge. One evening, staring at leftover grains and a pile of random vegetables, I tossed everything into a bowl with shredded chicken and suddenly dinner felt intentional instead of chaotic. The colors alone made me feel like I had my life together. It became my reset meal, the one I'd make when I needed something nourishing without the fuss. Now it's less of a recipe and more of a ritual.
I made these bowls for a friend recovering from surgery, and she texted me later asking for the recipe. I laughed because there wasn't really a recipe, just a method. But watching her eat it slowly, savoring each bite, reminded me that sometimes the simplest meals are the ones people remember. She said it was the first thing that tasted like real food in days. That stuck with me.
Ingredients
- Cooked brown rice: I prefer brown rice for its nutty chew, but quinoa works beautifully if you want something fluffier and lighter.
- Shredded rotisserie chicken: Pull the meat while it's still slightly warm for easier shredding, and skip the skin to keep things clean tasting.
- Cherry tomatoes: Halving them releases their juice just enough to mingle with the grains without making everything soggy.
- Cucumber: Dice it small so you get a little crunch in every forkful without overwhelming the other textures.
- Steamed broccoli florets: I steam mine just until they turn bright green, they should still have some bite.
- Avocado: Slice it at the last minute so it stays creamy and doesn't brown on you.
- Red onion: Thin slices add sharpness without taking over, soak them in cold water if you want to mellow the bite.
- Tzatziki sauce: Cool and tangy, it brings everything together like a hug in sauce form.
- Hummus: Creamy and earthy, perfect if you want something dairy free that still feels indulgent.
- Sriracha mayo: A little heat, a little richness, it wakes up the whole bowl.
- Green goddess dressing: Herbaceous and bright, this one makes the bowl feel like springtime no matter the season.
- Fresh cilantro or parsley: A handful of herbs makes everything taste fresher and more alive.
- Toasted sesame seeds: Just a sprinkle adds a nutty crunch that's surprisingly satisfying.
- Lemon wedges: A squeeze of lemon at the end brightens everything and ties the flavors together.
Instructions
- Prep Your Grains:
- If your grains aren't already cooked, get them going first so everything else can come together quickly. Fluff them with a fork once they're done to keep them light.
- Build Your Base:
- Divide the grains evenly among your bowls, creating a sturdy foundation that will soak up all the good flavors from the toppings.
- Add the Chicken:
- Pile a generous mound of shredded chicken right in the center of each bowl. It should look abundant, not skimpy.
- Arrange Your Vegetables:
- Place each vegetable in its own little section around the chicken, like a colorful wheel. This makes it easy to get a bit of everything in each bite.
- Drizzle and Dress:
- Spoon your chosen sauce over the top or serve it on the side for people who like to control their own destiny. I usually do both.
- Finish with Garnishes:
- Scatter the herbs and sesame seeds over everything, then tuck a lemon wedge on the side. Serve it right away while everything is fresh and vibrant.
Save One Sunday, I made a big batch of these bowls and lined them up on the counter for the week ahead. My partner walked by, grabbed a fork, and ate one standing up. He said it felt like eating at one of those build your own bowl places, except better because everything was exactly how he liked it. That's when I realized this recipe isn't just about convenience, it's about control in a world that often feels like too much.
Choosing Your Grains
I've tried this bowl with every grain I could find, and they all bring something different. Brown rice gives you that hearty, stick to your ribs feeling, while quinoa keeps things light and almost fluffy. Farro adds a chewy, almost nutty texture that I crave when I want something more rustic. On days when I'm watching carbs, cauliflower rice sneaks in all the satisfaction without the heaviness. Pick what suits your mood or what's already in your pantry.
Sauce Strategies
The sauce is where you get to play. Tzatziki makes it feel Mediterranean and cooling, hummus leans earthy and satisfying, sriracha mayo brings a spicy kick that wakes you up, and green goddess turns it into something verdant and spring like. I've even mixed two sauces together, half hummus and half tzatziki, and it was a revelation. Don't be shy about experimenting or letting everyone at the table pick their own.
Make It Your Own
This bowl is a template, not a rulebook. I've added roasted sweet potatoes when I had them, tossed in pickled red onions for tang, and even stirred in a spoonful of sauerkraut once because I was feeling bold. Corn, shredded carrots, snap peas, or even a handful of arugula all work beautifully. The key is balancing textures and colors so every bowl feels abundant and alive.
- Try adding a soft boiled egg on top for extra richness and protein.
- A handful of toasted nuts or seeds brings crunch and healthy fats.
- Swap chicken for chickpeas or grilled tofu if you want a plant based version.
Save This bowl has saved me on more nights than I can count, and it never feels like I'm settling. It's proof that you don't need a complicated recipe to make something worth sitting down for.
Recipe FAQ Section
- → Can I make this rotisserie chicken bowl ahead of time?
Yes, prepare grains and chop vegetables up to 3 days in advance. Store components separately in airtight containers and assemble when ready to serve. Add avocado and sauce just before eating to maintain freshness.
- → What's the best grain for this bowl?
Brown rice provides a nutty foundation, but quinoa adds extra protein and cooks faster. For low-carb options, cauliflower rice works beautifully while absorbing the flavors of your chosen sauce.
- → How can I add more protein to this bowl?
Increase the rotisserie chicken portion, add a hard-boiled egg, sprinkle hemp seeds or pumpkin seeds on top, or stir edamame into the grain base for plant-based protein.
- → Which sauce works best for meal prep?
Hummus holds up beautifully in meal prep without separating. Tzatziki also maintains well, though drizzle it just before serving for the freshest taste. Avoid creamy dressings if storing longer than 24 hours.
- → Can I use leftover roasted chicken instead?
Absolutely. Leftover roasted, grilled, or baked chicken works perfectly. Simply shred or chop into bite-sized pieces. Use approximately 2 cups, or about one cooked chicken breast per serving.
- → What vegetables can I substitute?
Try roasted sweet potatoes, bell peppers, shredded carrots, snap peas, or corn. Pickled red onions add tang, while massaged kale or spinach provide extra greens. Use whatever's fresh and seasonal.