Greek Rotisserie Chicken Bowls

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Greek Rotisserie Chicken Bowls

Serves 4  | Prep Time: 20 minutes | Cook Time: 10 minutes

I hope you love Greek flavors as much as I do. This is a simple dish you can adapt and change up the veg and protein.



  • 7 ounces plain whole fat greek yogurt 
  • 2 tablespoons extra virgin olive oil
  • 1 cup medium diced Persian cucumber (or any variety available)
  • 1 tablespoon finely chopped fresh dill fronds
  • 3 cloves garlic, minced
  • ½ tsp distilled white vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt to taste and freshly ground black pepper


  • 4 cups shredded rotisserie chicken About 1 whole chicken
  • 2 tbsp extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp cayenne optional
  • Salt and pepper to taste


  • 1 cup cooked brown rice
  • 1/2 cup sliced kalamata olives
  • 1 cup halved cherry tomatoes
  • 1/4 cup thinly sliced red onion
  • 2 cups thinly sliced romaine lettuce *Sub arugula or any preferred greens
  • ½ cup crumbled feta cheese

Chef Tips


Step 1 (for the Tzatziki)

In a bowl, combine all of the tzatziki ingredients and stir until well combined. Set aside until ready to serve.

Step 2 (for the chicken)

Heat a skillet over medium heat with olive oil. Add the chicken, cumin, paprika, garlic powder, cayenne, salt and pepper. Heat until the chicken is well coated and just warmed through; about 3-4 minutes.

Step 3 (assemble the bowls)

Divide the brown rice and chicken amongst four bowls and top with the preferred toppings and tzatziki.