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–+ servings

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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 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