Sweet Chili Rotisserie Chicken Bowls

Who doesn’t love sweet chili chicken? I know I do, and these rotisserie chicken bowls combine leftover pulled chicken with a chili and tahini cucumber crunch salad and low calorie rice blend to make four healthy meals. The bowls are BIG, weighing almost one pound each and touting 36 grams of protein and 6 grams of fiber per bowl.

How to Make Leftover Rotisserie Chicken Bowls

This recipe is the fifth in a series of ways to repurpose leftover rotisserie chicken by tossing the chicken in sauce and broiling in the oven. Using the broiler makes quick work of caramelizing and thickening sauces while creating crispy bits on the chicken that are reminiscent of grilled chicken.

Instead of making a blended spicy tomato sauce for chicken tacos or honey harissa sauce for chicken gyros, this sweet chili variation goes the route of my Korean BBQ chicken with a pre-made sauce. The recipe calls for low calorie G Hughes sweet chili sauce, but any brand will work.

Here’s quick calorie comparison for 3/4 cup of sweet chili sauce with 1 pound of pulled rotisserie chicken breast:

• G Hughes: 670 calories, 117g protein, 17g carbs, and 13g fat
• Simple Truth Organic (Kroger): 940 calories, 117g protein, 77g carbs, and 66g fat

As-written, the recipe makes four bowls. So you can split the difference in calories, carbs, and fat between four servings to get an idea of which sauce you might like to use. If you can’t find G Hughes or a low calorie sweet chili sauce, you could always make your own.

You may also want to check out some of my other homemade sauces like Japanese BBQ, hot honey sesame, or firecracker to use with pulled rotisserie chicken.

The Cucumber Crunch Salad & Half Calorie Rice

I sound like a broken record at this point when it comes to half calorie rice. What an awesome sounding name, right?

In case you’re unfamiliar with it, you can easily make a lower calorie rice by blending your choice of cooked rice (I prefer jasmine or basmati) with riced cauliflower. With the right ratios, you’ll never know the cauliflower is there and have a much larger serving of rice to make protein bowls with.

Instead of the typical cucumber, gochugaru, and gochujang cucumber kimchi I serve with Korean inspired dishes like ground beef bulgogi bowls, this crunch salad uses Thai inspired tahini, cilantro and lime juice, and chili crunch. It also includes some extra crunchiness via sliced radishes.

For an extra crunch (if you have the calories to spare), you might check out the wonton strips and chili roasted peanuts I served alongside my ground chicken coconut curry and rotisserie chicken soup.

Bring everything together and you have tons of big flavors, satisfying textures, brightness from fresh vegetables and lime juice, and filling protein and fiber to keep you full. I’m excited for you to try these rotisserie chicken bowls, if you can’t tell!

You will find the printable recipe below. If you have a question about an ingredient or anything else, don’t hesitate to ask in the comments below. And if you make this recipe, I’d love to hear your feedback in a recipe review.