Chicken Pesto Rice Bowl (Printable Version)

Tender basil pesto chicken over warm rice with fresh tomatoes. A vibrant, comforting Italian-inspired bowl.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pesto

05 - 1/2 cup basil pesto
06 - 2 tablespoons grated Parmesan cheese, optional

→ Rice

07 - 2 cups cooked white or brown rice, warm

→ Toppings

08 - 2 medium tomatoes, diced
09 - 2 tablespoons pine nuts, toasted, optional
10 - Fresh basil leaves for garnish

# Directions:

01 - Season chicken pieces with salt and black pepper
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 8 minutes until golden and cooked through
03 - Reduce heat to low, add basil pesto, and stir to coat chicken evenly. Cook for 1 to 2 minutes until heated through
04 - Divide warm rice among four bowls and top each with pesto chicken, diced tomatoes, and a sprinkle of Parmesan cheese and pine nuts if desired
05 - Garnish with fresh basil leaves and serve immediately

# Expert Advice:

01 -
  • It comes together in about half an hour but tastes like you spent twice that long.
  • The pesto does all the heavy lifting for flavor, so you barely need to season anything else.
  • You can swap the protein or add whatever vegetables are hanging around in your crisper drawer.
  • Every bite feels bright and satisfying without being heavy or overly rich.
02 -
  • Don't add the pesto over high heat or it can separate and lose its vibrant color, keep the heat low once the chicken is cooked.
  • If your rice is cold, warm it gently in the microwave or on the stove before assembling so the bowls stay hot.
  • Cutting the chicken into smaller pieces means faster cooking and more surface area for that golden crust.
03 -
  • If your pesto tastes too sharp, stir in a teaspoon of honey or a pinch of sugar to balance the acidity.
  • For deeper flavor, marinate the chicken in a tablespoon of pesto for 30 minutes before cooking.
  • Always taste your pesto before adding extra salt, some store bought varieties are already quite salty.
Return