The Rotisserie Chicken and Broccoli Rice I Make with Leftovers
Rotisserie chicken and broccoli rice is one of my favorite ways to use leftovers. A skillet of rice, broccoli, and chopped chicken bites makes a dinner that is filling, high in fiber, and ready in less than 30 minutes. It is quick to make but feels like more than just a leftover meal.
Why I Love This Meal
Meals like this are proof that leftovers can turn into something new. Broccoli adds fiber, the chicken brings protein, and rice ties it all together. It works as a weeknight dinner, but it is just as useful for meal prep since it reheats well for lunch the next day.
Why You’ll Love This Recipe
- High in protein and fiber two things I try and include in every meal
- Ready in less than 15 minutes
- A smart and easy way to use up leftover rice and rotisserie chicken
- Makes enough for dinner and lunch the next day – so perfect for meal prep
Ingredients for the Best Rotisserie Chicken and Broccoli Rice
Base
- Cooked cold rice – Leftover rice works best because it fries up without getting mushy
Protein
- Rotisserie chicken – Chopped into bite-sized pieces
Vegetables
- Frozen broccoli – Easy to keep on hand and quick to cook
- Green onions – Use the white parts diced for topping
Seasoning
- Garlic powder – For quick flavor
- Onion powder – Adds a little depth
- Salt – Just a pinch to balance everything
Topping
- Roasted sesame seeds – A nutty crunch to finish
Start with a hot skillet or wok over medium-high heat. Add the chopped rotisserie chicken and season it with garlic powder and onion powder. Let the chicken sear a little so it picks up some color and the spices stick.
Once the chicken smells good and has a light sear, add the broccoli with a pinch of salt. Cook it just until it is almost fork tender. You want it to still have some bite, since it will cook a little more once the rice goes in.
When the broccoli is ready, add the cold rice on top. Cover the skillet for a few minutes so the rice steams and loosens up. Cold rice works best because it reheats without clumping.
After a few minutes, uncover and grab a big spoon or spatula. Break the rice apart and stir everything together until it is hot and evenly mixed.
Scoop the rice into bowls and finish with roasted sesame seeds and chopped green onion whites.
Top Tips
Use cold rice straight from the fridge. Freshly cooked rice will clump and turn sticky, but cold rice fries up fluffy.
Cook the broccoli until it is just shy of fork tender. It will finish cooking when the rice is added, so this keeps it from turning mushy.
Covering the skillet for a couple of minutes lets the rice steam and loosen up before you break it apart with your spoon.
A big spoon or spatula works best for breaking up the rice and mixing everything evenly.
Roasted sesame seeds and green onions add the perfect crunch and flavor.
What to Serve With This
- Tajin creamy cucumber salad with queso fresco for something cool on the side
- Adobo ranch is creamy with just enough spice to drizzle over the top or serve on the side.
- Pickle pico de gallo brings a tangy crunch that cuts through the richness of the chicken and rice.
- Ancho aioli works as a smoky dip or quick topping.
If You Like This, You’ll Love These Rice Recipes
- Cilantro lime rice brings bright, citrusy flavor to the table—perfect with chicken or seafood.
- Vegan arroz con gandules is a one-pot rice dish with pigeon peas and classic Latin seasoning.
- How to make the best canned black beans isn’t rice, but it’s a simple, flavorful side that pairs beautifully with any rice base.
If you make this rotisserie chicken and broccoli rice, leave a comment. I love reading your comments and will try to get back to every single one.
The Rotisserie Chicken and Broccoli Rice I Make with Leftovers
Ingredients
Equipment
Method
- Chop rotisserie chicken. Dice the whites of the green onions.
- Heat skillet or wok over medium-high. Add chicken with garlic powder and onion powder. Cook until lightly seared.
- Add broccoli and a pinch of salt. Cook until broccoli is almost fork tender.
- Add cold rice on top. Cover skillet for 2 to 3 minutes to steam and warm rice. Break apart with a spoon or spatula and stir until hot and evenly combined.
- Serve topped with roasted sesame seeds and diced green onion whites.
This is super easy and very tasty! I didn’t have cilantro but I tossed some lime juice in when I added the rice and it’s great! Thank you for the recipe!