Pesto Chicken Bowl (Printable Version)

Tender pesto chicken over fluffy rice with fresh vegetables for a nourishing 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 - 0.5 teaspoon salt
05 - 0.25 teaspoon black pepper

→ Rice

06 - 1.25 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 0.5 teaspoon salt

→ Fresh Vegetables & Toppings

09 - 1.5 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
15 - Fresh basil leaves for garnish

# How-To:

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 water until water runs clear. Bring 2 cups water and 0.5 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 - While rice cooks, 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 wash spinach or greens.
05 - Divide cooked rice evenly among 4 bowls. Top each with seared 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 Advice:

01 -
  • The chicken stays impossibly tender because the pesto's oil keeps it moist while it cooks, no dry bites in sight.
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want something that doesn't feel rushed.
  • You can prep components ahead and assemble bowls however you like, so it works for feeding a crowd or just yourself.
02 -
  • Don't skip rinsing the rice; it sounds tedious, but it's the difference between sticky, gluey rice and grains that taste like individual little clouds.
  • If your pesto has garlic in it and your chicken sits too long before cooking, it can start to smell sharp; use it within 2 hours or it loses some brightness.
03 -
  • Cook your rice first before touching the chicken; this way the rice gets time to rest while you focus on getting the chicken exactly right.
  • If you're feeding people with different preferences, lay everything out separately and let them build their own bowls; somehow it always tastes better that way.
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