Rotisserie chicken rice bowls are a fast skillet meal that turns cooked chicken into a balanced dinner. Bell pepper and onion sauté until tender before shredded chicken and rice warm together with soy and sesame.
The result is a savory bowl that cooks quickly while still feeling hearty and satisfying.
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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 cup diced bell pepper and 1 cup diced onion. Sauté 4-5 minutes until vegetables are softened and starting to brown.
3. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through and lightly browned.
4. Stir in 2 cups cooked rice, 2 tbsp soy sauce, and 1 tsp sesame oil. Cook 2-3 minutes, stirring occasionally, until rice is heated and sauce coats all ingredients.
5. Remove from heat and sprinkle with 2 tbsp chopped green onions.
6. Finish with a squeeze of fresh lime juice.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
Plan your meals once and let your grocery list build itself.
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