Name: Mediterranean Rice Bowl with Rotisserie Chicken
Prep time: 15 min
Cook time: 20 min
Cuisine: Greek
Ingredients: For the rice: 2 cups reduced-sodium chicken broth; 1 cup long-grain white or brown rice; For the salad: 1 English (hothouse) cucumber; chopped; 2 plum (Roma) tomatoes; chopped; 1/4 cup pitted kalamata olives; halved lengthwise; 1/4 cup crumbled feta; 1 Tbsp extra virgin olive oil; Juice of 1 lemon; 1/4 tsp salt; 1/8 tsp freshly ground black pepper; For the chicken: 1 Tbsp olive oil or canola oil; 1 clove garlic; minced; 4 cups shredded rotisserie chicken; Juice of 1 lemon; 1 tsp dried rosemary; 1 tsp dried thyme; 1 tsp dried oregano; 1/4 tsp salt; 1/8 tsp freshly ground black pepper; 1/4 cup tzatziki sauce

Rotisserie chicken is one of my favorite dinner prep hacks. And it's no wonder—it can be used in everything from salads, pasta, bowls, soups, and even condiments. I've gathered some of my favorite ways to use rotisserie chicken in my cookbook, The Best Rotisserie Chicken Cookbook, and this recipe for a rotisserie chicken bowl—Mediterranean style—is the prime example of a no-fuss weeknight dinner.

You'll shred the rotisserie chicken and then warm it through on a pan, adding some spices to infuse it with flavor. Combine it with perfectly cooked rice and a Greek salad, and you've got a beautiful healthy bowl without doing any real cooking.

Serves 4

Ingredients

For the rice:
2 cups reduced-sodium chicken broth
1 cup long-grain white or brown rice

For the salad:
1 English (hothouse) cucumber, chopped
2 plum (Roma) tomatoes, chopped
1/4 cup pitted kalamata olives, halved lengthwise
1/4 cup crumbled feta
1 Tbsp extra virgin olive oil
Juice of 1 lemon
1/4 tsp salt
1/8 tsp freshly ground black pepper

For the chicken:
1 Tbsp olive oil or canola oil
1 clove garlic, minced
4 cups shredded rotisserie chicken
Juice of 1 lemon
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup tzatziki sauce

How to Make It

Make the rice: In a medium saucepan, combine the chicken broth and rice and bring to a boil over high heat. Lower the heat to medium-low and simmer, covered, until the rice is cooked, 15 to 20 minutes (or 40 minutes if using brown rice). Set aside to cool.
Make the salad: In a medium bowl, toss together the cucumbers, tomatoes, and olives. Add the feta, oil, lemon juice, salt, and pepper, and toss to combine.
For the chicken: Heat the oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add the chicken, lemon juice, rosemary, thyme, oregano, salt, and pepper, and toss to combine. Cook until the chicken is heated through, 5 minutes.
Divide the rice, chicken, and salad among four bowls. Top with the tzatziki sauce.