A Cozy Night In with a (Shaken) Twist
You know those nights when you crave something warm, tangy, and a little bit over-the-top but you only have, like, 20 minutes’ worth of actual energy? Yeah, same. Well—this is the recipe I cobbled together one evening after a long walk with my cranky (but deeply lovable) dog Hank. I had just watched some viral reel where someone was furiously shaking a jar full of chicken and rice, and I thought: why the heck not? Funny thing, it turns out shaking food in a big old container is oddly satisfying; highly recommend it if you need to work out a bit of frustration from your day. And this combo? Lemon, feta, sun-dried tomatoes—makes the whole kitchen smell like summer.
Why I Actually Love Making This (Besides the Shaking)
I make this when I can’t decide if I want something healthy or something a bit naughty (the feta tips it over the edge, but who’s counting?!). My family—well, the ones who aren’t suddenly on keto—go wild for this chicken and rice, especially that last drizzle of lemon that wakes it all up. The first time I tried the viral shaken thing, a bunch of rice fell on the floor; good thing Hank will eat anything. Anyway, it’s one of those dishes that looks way fancier than the actual effort involved, which is the best kind, right?
What You’ll Need (Plus a Few Handy Substitutions)
- 2 cups cooked rotisserie chicken, torn or shredded (I sometimes grab pre-cooked chicken at the store when in a real pinch)
- 2 cups cooked white rice (brown rice works too; or honestly, I’ve cheated and used those microwaveable rice pouches!)
- 1/2 cup sun-dried tomatoes, sliced thin (the kind in oil is best, but dried works if you soak them a bit first)
- 3/4 cup feta cheese, crumbled (go big and get the block, but pre-crumbled works just fine)
- Juice and zest from 1 large lemon (mine are sometimes a bit shriveled, still does the trick!)
- 1/3 cup fresh parsley, chopped (if you don’t have it, skip or toss in a bit of basil; my grandmother always scoffed if I left out the green stuff)
- 1/4 cup extra virgin olive oil (I sometimes swap this for a splash of the sun-dried tomato oil in the jar. Tastes like summer.)
- Salt and black pepper, to taste (I usually go heavy on the pepper—it’s a habit now)
- Optional: a pinch of crushed red pepper flakes, for a soft kick
How to Actually Throw This Together
- Find your biggest lidded container—a salad bowl with a lid, a big Tupperware, even that massive mixing bowl you only use at Christmas. No lid? Just stretch plastic wrap over tight and hold on (I learned this the hard way…wear an apron just in case).
- Toss in the cooked chicken and rice first. Give ’em a little fluff with your fingers; separating any clumpy bits is oddly therapeutic. (Or maybe that’s just me?)
- Scatter in the sun-dried tomatoes, feta, and parsley. At this point, it kind of looks like confetti—it cheers me up every time.
- Pour in the lemon juice, zest, and olive oil. Give a liberal sprinkle of salt and black pepper. If you’re feeling spicy, now’s the time for the red pepper flakes.
- Pop the lid on tight and (here’s the fun bit) SHAKE IT! Like, really give it some welly. About 20–30 seconds does the trick. If you’re feeling cautious, give it a gentle tumble instead. Heck, mix with your hands if you’re out of patience.
- Open up and give it a little stir (this is where I always sneak a bite for “quality control”). Taste—does it need more lemon, salt, or is it just begging for extra feta? Go for it.
- Spoon into bowls and, if you remember, sprinkle a bit more parsley and a crumble of feta on top. Take a deep breath and enjoy; you made dinner in less time than it takes to scroll Instagram recipes.
Notes from My Kitchen (Take ‘Em or Leave ‘Em)
- If your rice is cold, stick it in the microwave for about 45 seconds before shaking. Cold rice never soaks up the good stuff.
- Using the oil from the sun-dried tomatoes actually adds so much flavor—I switched on a whim, now it’s just how I do it.
- Don’t sweat it if you’re missing parsley; honestly, I forget to buy it half the time. Still tastes grand.
If You’re Feeling Adventurous (Some Variations—And One That Flopped)
- Swap the chicken for chickpeas and it’s suddenly vegetarian. Actually, I rather like this for lunch.
- Try adding a handful of arugula just before serving. I love the peppery bite, but my kiddos claim it’s “too green”.
- I once tried tossing in kalamata olives, but regretted it—the kids picked every single one out and things got strangely salty. Would not do again!
Stuff You Need for This (But Improvise If You Must!)
- One big lidded container or bowl (seriously, if you don’t have one, a clean shopping bag—yup, I’ve done it—works in a pinch)
- Sharp knife & cutting board
- Zester or microplane (or just use a veggie peeler and chop up the peel if you’re like me and always misplace the proper tool)
About Storage—Does It Even Last?
If you somehow have leftovers (miracle!), store them in an airtight container in the fridge. Good for up to 2 days, but, honestly, in my house it never lasts more than a day. And I swear, it’s even zingier the next morning after the flavors meld. Midnight snack, anyone?
How I Like to Serve This Up
If I’m feeling proper, I’ll serve it with a handful of arugula and a wedge of lemon. Most evenings, it’s straight from the bowl—preferably with fuzzy socks and something mildly trashy on TV. But hey, if you want to get fancy, pair it with a crisp white wine. Family tradition (according to me): always go back for seconds.
Lessons Learned (So You Don’t Have To Repeat My Mistakes)
- Don’t rush the shaking—once, I was in a hurry and didn’t lock down the lid well. Rice everywhere. Take your time or you’ll scrub floors, trust me.
- Too much feta can make it a bit… chalky? Add a little, then more if you need.
- If you skip the lemon, it gets weirdly flat. Don’t be stingy with citrus—your tastebuds will thank you.
Real-World Questions Folks Have Asked Me
- Do I have to use rotisserie chicken? Nope! Any cooked chicken works. I’ve even used leftover grilled thighs; just chop ’em up small.
- Can I shake it in a Ziploc bag? Yea, why not? Just seal it real tight, or you’ll have dinner all over your counter. (Ask me how I know…)
- What’s the best rice for this? Honestly, whatever you’ve got handy. Jasmine, basmati, even leftover takeout rice. Brown rice makes it a little nuttier.
- Is this good cold? Actually, yes—it makes an excellent lunchbox option. I probably prefer it just a bit warm, though.
- Can I prep any of this ahead? You can chop everything and store it separate, but I’d wait to combine and shake until right before serving so it doesn’t get sad and soggy.
Give this a go when you want dinner that’s cheerful and easy but honestly, feels like more of a reward than a chore. And if you get rice everywhere, just blame it on the dog.
Ingredients
- 2 cups cooked rotisserie chicken, torn or shredded (I sometimes grab pre-cooked chicken at the store when in a real pinch)
- 2 cups cooked white rice (brown rice works too; or honestly, I’ve cheated and used those microwaveable rice pouches!)
- 1/2 cup sun-dried tomatoes, sliced thin (the kind in oil is best, but dried works if you soak them a bit first)
- 3/4 cup feta cheese, crumbled (go big and get the block, but pre-crumbled works just fine)
- Juice and zest from 1 large lemon (mine are sometimes a bit shriveled, still does the trick!)
- 1/3 cup fresh parsley, chopped (if you don’t have it, skip or toss in a bit of basil; my grandmother always scoffed if I left out the green stuff)
- 1/4 cup extra virgin olive oil (I sometimes swap this for a splash of the sun-dried tomato oil in the jar. Tastes like summer.)
- Salt and black pepper, to taste (I usually go heavy on the pepper—it’s a habit now)
- Optional: a pinch of crushed red pepper flakes, for a soft kick
Instructions
-
1Find your biggest lidded container—a salad bowl with a lid, a big Tupperware, even that massive mixing bowl you only use at Christmas. No lid? Just stretch plastic wrap over tight and hold on (I learned this the hard way…wear an apron just in case).
-
2Toss in the cooked chicken and rice first. Give ’em a little fluff with your fingers; separating any clumpy bits is oddly therapeutic. (Or maybe that’s just me?)
-
3Scatter in the sun-dried tomatoes, feta, and parsley. At this point, it kind of looks like confetti—it cheers me up every time.
-
4Pour in the lemon juice, zest, and olive oil. Give a liberal sprinkle of salt and black pepper. If you’re feeling spicy, now’s the time for the red pepper flakes.
-
5Pop the lid on tight and (here’s the fun bit) SHAKE IT! Like, really give it some welly. About 20–30 seconds does the trick. If you’re feeling cautious, give it a gentle tumble instead. Heck, mix with your hands if you’re out of patience.
-
6Open up and give it a little stir (this is where I always sneak a bite for “quality control”). Taste—does it need more lemon, salt, or is it just begging for extra feta? Go for it.
-
7Spoon into bowls and, if you remember, sprinkle a bit more parsley and a crumble of feta on top. Take a deep breath and enjoy; you made dinner in less time than it takes to scroll Instagram recipes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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