Each one of these rotisserie chicken protein bowls has 36 grams of protein with only 8 grams of fat and 455 calories. The bowls are made with pulled rotisserie chicken, bell peppers, and a homemade black pepper sauce inspired by Chinese-American takeout. Rounding out the bowls is a low calorie rice blend that bulks up the meal and makes BIG servings.

I first used this black pepper sauce with crispy air fried chicken and peppers. I loved it so much I had to take it for another spin, sticking to the easy theme, of course.

That does, however, bring up an important recipe note. If you don’t have rotisserie chicken on hand, you can air fry frozen chicken bites like the recipe above or even air fry (or bake) diced boneless skinless chicken breast with the peppers. Reduce the sauce in a pan over medium heat then toss the chicken and veggies in the thickened sauce.

Not sure about the black pepper sauce? I have a rotisserie chicken stir fry that uses a hot honey sesame sauce you might like instead. Or why not make both?

I always recommend buying multiple rotisserie chickens and pulling all the chicken at the same time then storing it in the refrigerator or freezer. That way you can get straight to cooking. I have a ton of recipes using rotisserie chicken, too. Check out my chicken fried rice or other bowls like Korean BBQ and Thai sweet chili for a few reasons to pick up an extra chicken or two.

Below you will find a full recipe card to print or save to your device. I hope you enjoy these protein bowls! If you do, recipe reviews are always appreciated.

Black Pepper Rotisserie Chicken Protein Bowls

Chopped rotisserie chicken and bell peppers in an umami black pepper sauce served over a low calorie rice blend with green onion and toasted sesame seeds.

5 from 1 vote

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: Bowls

Calories: 455kcal

Author: Mason Woodruff

Ingredients

1 Tablespoon 16g Olive Oil
3 Bell Peppers medium diced
1 pound Pulled Rotisserie Chicken cut into bite size pieces
3-4 Green Onions thinly sliced

For the Black Pepper Sauce

3 Tablespoons 52g Oyster Sauce
2 Tablespoons 30g Maple Syrup
2 Tablespoons 30g Black Vinegar or Balsamic Vinegar
2 Tablespoons 30g Soy Sauce
2 Tablespoons Water
1 teaspoon Toasted Sesame Oil
2 teaspoons Ground Black Pepper
1 teaspoon Garlic Powder
1/2 teaspoon Ground Ginger

For the Rice

3 cups Cooked Jasmine Rice
3 cups Cooked Cauliflower Rice

Instructions

Mix the black pepper sauce ingredients together and set aside.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the peppers and cook for 3-4 minutes.
Add the chicken, stir everything together, and cook for 1-2 minutes to heat the chicken.
Add the black pepper sauce and stir everything together. Cook until the sauce thickens and evenly coats the chicken and peppers, about a minute.
Mix the jasmine and cauliflower rice together. Divide the chicken and peppers into 4 servings and serve each over 1 1/2 cups of the rice blend. Garnish with sliced green onion and toasted sesame seeds, if desired.

Nutrition

Serving: 1Bowl | Calories: 455kcal | Carbohydrates: 57g | Protein: 36g | Fat: 8g