Save I was standing in front of my open fridge on a Tuesday night, staring at a rotisserie chicken I'd grabbed on autopilot. My brain was too tired for anything complicated, but my stomach wanted something that felt like I'd actually tried. That's when I started pulling out random vegetables and leftover grains, building little piles in a bowl like I was playing with food. What started as desperation became my favorite weeknight ritual, a meal that looks intentional but requires almost no thought.
The first time I made these bowls for friends, I panicked halfway through because it felt too simple to serve guests. But watching everyone hover over the counter, customizing their bowls and stealing extra avocado slices, I realized something important. Sometimes the best meals are the ones where people get to play with their food a little. One friend made hers with double sauce and no onions, another loaded up on broccoli like it was going out of style, and nobody left hungry.
Ingredients
- Brown rice: I always cook extra on Sundays because it keeps all week and gives these bowls something hearty to lean on, though quinoa works when I'm feeling fancy.
- Rotisserie chicken: The MVP of tired weeknights, already seasoned and juicy, just pull off the skin and shred it with your hands while it's still slightly warm.
- Cherry tomatoes: Halving them releases their sweetness and keeps them from rolling around the bowl like tiny flavor marbles.
- Cucumber: Adds that cool crunch that balances the warm grains, and I've learned to dice it small so you get some in every bite.
- Steamed broccoli: I steam mine until it's bright green and still has a little snap, mushy broccoli ruins the whole vibe.
- Avocado: Slice it right before serving or it turns brown and sad, and always buy one that gives just a little when you press the top.
- Red onion: Slice these as thin as you can manage, they're sharp and punchy but in a good way that wakes up the bowl.
- Sauce options: This is where personality comes in, I keep tzatziki and sriracha mayo in rotation because my household is divided on spice levels.
- Fresh herbs and sesame seeds: These make it look like you tried, even when you absolutely did not.
Instructions
- Get your grains ready:
- If you're starting from scratch, cook your rice or quinoa according to the package while you prep everything else. I usually have some already made in the fridge, which shaves off ten minutes and a pot to wash.
- Build your base:
- Divide the grains among four bowls, spreading them out so there's room for everything else. I like to leave a little well in the center for the chicken.
- Add the protein:
- Pile the shredded chicken right in the middle of each bowl, and don't be stingy about it. This is what makes it a meal instead of a salad pretending to be dinner.
- Arrange your vegetables:
- Place the tomatoes, cucumber, broccoli, avocado, and onion in little sections around the chicken like you're making a colorful wheel. It sounds fussy but it takes thirty seconds and makes you feel like a person who has their life together.
- Sauce it up:
- Drizzle your chosen sauce over everything in a back and forth motion, or just plop it on the side if you're serving picky eaters. I've stopped being precious about presentation when I'm hungry.
- Finish and serve:
- Sprinkle the herbs and sesame seeds over the top, tuck a lemon wedge on the side, and get it to the table before you start eating directly from the prep bowl. It happens.
Save There's a Thursday last month I keep thinking about, when I made these bowls and ate mine standing at the counter with my phone face down. No podcast, no scrolling, just the sound of my fork scraping the bowl and the realization that I'd made something nourishing without even trying that hard. It's a small thing, but those are the meals that stick with you, the ones where the food is good and the moment is quiet and you remember that taking care of yourself doesn't have to be complicated.
Making It Your Own
I've learned that these bowls are really just a framework for whatever's in your fridge. Roasted sweet potatoes instead of broccoli, pickled jalapeños if you want heat, even leftover roasted vegetables from last night's dinner. Someone once told me they added crispy chickpeas and I haven't stopped thinking about it. The point is to use what you have and what sounds good, not to make a special trip to the store for one ingredient.
Sauce Decisions Matter
The sauce is really what decides the personality of your bowl, and I've made every version at this point. Tzatziki when I want something cooling and tangy, hummus when I want creamy without any dairy, sriracha mayo when I need a little kick to wake up my taste buds. My partner swears by green goddess dressing, which I find too herby but won't argue with because it makes him eat more vegetables. Keep a couple options around and let people choose their own adventure.
Storage and Meal Prep
These bowls are perfect for meal prep if you keep the components separate. I portion the grains and chicken into containers on Sunday, prep the vegetables except the avocado, and then assemble fresh each day. The whole thing comes together in under five minutes when you're rushing out the door or stumbling home after a long day. Just remember that avocado and cut onions don't store well, so add those fresh.
- Store grains and chicken together for up to four days in the fridge.
- Keep cut vegetables in separate airtight containers so they stay crisp.
- Bring sauce in a small container on the side so nothing gets soggy.
Save This is the kind of meal that doesn't ask much from you but gives back more than you'd expect. Make it on a night when you need something easy, and don't be surprised when it becomes the thing you crave on repeat.
Common Questions
- → Can I make this ahead of time?
Yes, prepare components up to 3 days in advance. Store grains, chicken, and vegetables separately in airtight containers. Assemble bowls just before serving to maintain texture and freshness.
- → What other grains work well?
Quinoa, farro, cauliflower rice, or even roasted sweet potatoes make excellent bases. Choose based on your nutritional preferences and what you have available.
- → Is this gluten-free?
Use certified gluten-free grains like brown rice or quinoa. Check all sauce labels, especially sriracha mayo and dressings, to ensure they're gluten-free. Most vegetables and chicken are naturally gluten-free.
- → Can I use leftover cooked chicken?
Absolutely. Leftover roasted, grilled, or poached chicken works perfectly. Simply shred or chop into bite-sized pieces. You'll need about 2 cups for four servings.
- → What other vegetables can I add?
Roasted sweet potatoes, corn, shredded carrots, bell peppers, snap peas, or pickled onions add great flavor and crunch. Mix raw and cooked vegetables for variety in texture.
- → How do I store leftovers?
Store assembled bowls in airtight containers for up to 3 days. Keep sauce separate to prevent sogginess. Reheat grains and chicken gently, then add fresh vegetables and sauce before eating.