Pesto Chicken Bowl (Print Version)

Tender basil pesto chicken over fluffy rice with colorful fresh vegetables for a satisfying meal.

# What to Use:

→ 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 - 1.25 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 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, optional
15 - Fresh basil leaves for garnish

# How to Prepare:

01 - In a mixing bowl, combine chicken pieces, basil pesto, olive oil, salt, and pepper. 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. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 12-15 minutes until tender and water is absorbed. Remove from heat, keep 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 onion and avocado, and wash spinach or greens.
05 - Divide cooked rice 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 Advice:

01 -
  • The pesto does all the heavy lifting, turning simple chicken into something that tastes restaurant-quality with minimal effort.
  • Everything comes together in under 45 minutes, which means weeknight dinner without the stress or the takeout box.
  • You can prep components ahead and assemble bowls fresh, so it's perfect for meal prep without the soggy, sad reheated taste.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy, separate grains and a gluey mess that weighs down everything else on the bowl.
  • Slice your avocado just before assembling, not ahead of time, because oxidation turns it brown and sad within minutes.
  • The pesto marinades best at room temperature rather than cold, so let it sit for at least fifteen minutes before cooking—the warmth helps the flavors bond with the chicken.
03 -
  • If you're making pesto from scratch, blend basil, garlic, pine nuts, parmesan, and olive oil just until chunky rather than smooth—the texture is better and it looks more homemade.
  • Don't crowd the pan when cooking the chicken; if you have to stack pieces on top of each other, they steam instead of sear, and you lose that caramelized exterior that makes them taste so good.
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