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:
1 pound Pulled Rotisserie Chicken
¾ cup (180g) Sweet Chili Sauce
For the Cucumber Crunch:
6 Mini Persian Cucumbers (or 14 oz seedless cucumbers), thinly sliced
8–10 Red Radishes, thinly sliced
1 handful Cilantro, chopped
2 Tablespoons (32g) Chili Crunch or Chili Oil
2 Tablespoons (32g) Tahini (or peanut butter)
Juice of 1 Lime
For the Rice:
2 cups Cooked Jasmine Rice
3 cups (or 12 oz bag frozen) Cauliflower Rice
Instructions
Preheat the oven to high broil and position a rack in the center.
In a bowl, toss the pulled rotisserie chicken with sweet chili sauce. Spread it evenly on a quarter sheet pan or oven-safe pan.
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.
Meanwhile, combine all cucumber crunch ingredients in a large bowl. Toss until evenly coated.
Mix cooked jasmine rice with cauliflower rice in a separate bowl.
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