Pesto Chicken Bowl (Print version)

Tender basil pesto chicken over fluffy rice with fresh vegetables for a nourishing Italian-inspired meal.

# What You Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 4 tablespoons basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/4 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Fresh Vegetables & Toppings

09 - 1 1/2 cups cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1 small red onion, thinly sliced
12 - 1 medium avocado, sliced
13 - 2 cups baby spinach or mixed salad greens
14 - 2 tablespoons toasted pine nuts, optional
15 - Fresh basil leaves for garnish

# How to Make:

01 - Combine chicken pieces, basil pesto, olive oil, salt, and pepper in a bowl. Mix thoroughly, cover, and marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
02 - Rinse rice under cold running water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and cook for 12-15 minutes until tender and water is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
03 - Heat a large skillet over medium heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.
04 - Halve cherry tomatoes, dice cucumber, slice red onion and avocado, and rinse spinach or greens. Keep separate until assembly.
05 - Divide cooked rice evenly among 4 bowls. Top each with cooked chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
06 - Serve immediately. Enjoy warm or at room temperature.

# Expert tips:

01 -
  • Everything cooks in under 40 minutes, but it tastes like you spent all afternoon in the kitchen.
  • The pesto does all the heavy lifting for flavor, so you don't need a long ingredient list or complicated techniques.
  • It's one of those meals that works warm, cold, or somewhere in between, which makes it perfect for meal prep or next-day lunches.
02 -
  • Don't skip rinsing the rice, it removes excess starch and keeps your grains from turning gummy.
  • If your chicken looks dry, you probably cooked it on heat that was too high or for too long, medium heat and a watchful eye are your best friends here.
03 -
  • Toast your pine nuts in a dry skillet for just a minute or two until they smell nutty and turn golden, it makes a huge difference in flavor.
  • If your pesto is thick, thin it with a teaspoon of water or olive oil so it coats the chicken more evenly and doesn't clump.
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