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overhead view of Rotisserie Chicken and Broccoli Rice in a bowl
Olga

The Rotisserie Chicken and Broccoli Rice I Make with Leftovers

5 from 1 vote
A skillet of leftover rotisserie chicken, broccoli, and rice that comes together fast for a high-protein, high-fiber meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Base
  • 3 cups cooked cold rice
Protein
  • 1½ cups chopped rotisserie chicken
Vegetables
  • 1½ cups frozen broccoli
  • 2 green onions whites diced
Seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Pinch of salt
Topping
  • 2 tsp roasted sesame seeds

Equipment

  • 1 Skillet or wok
  • 1 Wooden Cutting Board
  • 1 Knife
  • 1 Large spoon or spatula

Method
 

  1. Chop rotisserie chicken. Dice the whites of the green onions.
  2. Heat skillet or wok over medium-high. Add chicken with garlic powder and onion powder. Cook until lightly seared.
  3. Add broccoli and a pinch of salt. Cook until broccoli is almost fork tender.
  4. 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.
  5. Serve topped with roasted sesame seeds and diced green onion whites.

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