Description
Quick, vibrant, and absolutely delicious, these Sweet Chili Rotisserie Chicken Bowls combine tender pulled rotisserie chicken, fluffy jasmine rice, and a refreshing cucumber crunch salad. It’s the ultimate weeknight meal—bold in flavor, easy to make, and ready in 30 minutes!
Ingredients
For the Chicken:
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1 pound Pulled Rotisserie Chicken
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¾ cup (180g) Sweet Chili Sauce
For the Cucumber Crunch:
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6 Mini Persian Cucumbers (or 14 oz seedless cucumbers), thinly sliced
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8–10 Red Radishes, thinly sliced
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1 handful Cilantro, chopped
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2 Tablespoons (32g) Chili Crunch or Chili Oil
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2 Tablespoons (32g) Tahini (or peanut butter)
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Juice of 1 Lime
For the Rice:
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2 cups Cooked Jasmine Rice
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3 cups (or 12 oz bag frozen) Cauliflower Rice
Instructions
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Preheat the oven to high broil and position a rack in the center.
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In a bowl, toss the pulled rotisserie chicken with sweet chili sauce. Spread it evenly on a quarter sheet pan or oven-safe pan.
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Broil for 6–8 minutes until the chicken edges begin to caramelize. Stir and return to broil for another 4–6 minutes, until the sauce thickens and chicken is golden.
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Meanwhile, combine all cucumber crunch ingredients in a large bowl. Toss until evenly coated.
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Mix cooked jasmine rice with cauliflower rice in a separate bowl.
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To assemble: Divide into 4 bowls. Add 1¼ cups of rice blend, 4 oz of broiled chicken, and about 6 oz of the cucumber crunch. Serve immediately and enjoy!
Notes
Swap tahini for peanut butter if you prefer a nuttier profile.
You can use all jasmine rice or all cauliflower rice based on preference.
This dish is perfect for meal prep—store components separately for best texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Broil
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 435 Kcal
- Sugar: 11 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg