Rotisserie Chicken Rice Bowl
14 mineasy2 servingshigh-proteinunder-20-min
Ingredients
- Rotisserie chicken300 g, shreddedOn hand
- Rice300 g, cookedOn hand
- Cucumber1/2, thinly slicedOn hand
- Carrot1 medium, gratedOn hand
- Mayonnaise2 tbspoptional
- Hot sauce1 tspoptional
- Lemon1/2, juicedoptional
- Cilantro2 tbsp, choppedoptional
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Steps
- 1
Shred the chicken meat, discarding the skin if you like.
4 min
- 2
Stir the mayonnaise, hot sauce and lemon juice into a quick sauce.
3 min
- 3
Slice the cucumber and grate the carrot.
3 min
- 4
Fold the chicken through the sauce.
2 min
- 5
Pile over the rice with the cucumber, carrot and cilantro.
2 min
Cook’s note. Warm the shredded chicken for thirty seconds so it does not chill the bowl.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.