Ingredients:

  • 2 cups (400g) cooked basmati or brown rice
  • 2 tbsp (30ml) reserved rotisserie chicken juices
  • 1 tbsp (15g) unsalted butter
  • 1 whole (approx. 3 lb / 1.3kg) rotisserie chicken, shredded
  • ½ tsp (3g) garlic powder
  • ½ tsp (3g) smoked paprika
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large (300g) English cucumber, diced
  • ½ cup (75g) red onion, finely diced
  • ¼ cup (40g) crumbled feta cheese
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5g) dried oregano
  • ¼ tsp (1g) salt

Instructions:

  1. Place the cooked rice in a bowl and stir in the reserved chicken juices and butter. If the rice is cold, microwave it for 60 seconds to allow the grains to absorb the fats.
  2. Remove the meat from the rotisserie chicken, discarding skin if preferred. Use two forks to pull the meat into bite-sized shreds, then toss with garlic powder and smoked paprika.
  3. Divide the infused rice equally among four bowls. Arrange the shredded chicken in the center, and surround it with diced cucumber, halved cherry tomatoes, and red onion.
  4. Whisk together the extra virgin olive oil, lemon juice, dried oregano, and salt. Drizzle the vinaigrette evenly over the bowls and finish with a sprinkle of crumbled feta cheese.