Chicken Pesto Rice Bowl

My flatmate used to tease me about this bowl every Tuesday. I'd come home late from work, exhausted, and there it was: pesto chicken over rice, bright tomatoes on top, filling the kitchen with that unmistakable basil smell. It wasn't fancy, but it was reliably good. One night I finally asked for the method, and she laughed because there wasn't much to it. Now it's my own weeknight fallback, the thing I make when I need comfort without fuss.

I once made this for a friend who claimed she didn't like rice bowls. She finished hers in minutes and asked if there was more. I think it was the tomatoes that won her over, their acidity cutting through the richness of the pesto. We sat on the balcony with our bowls, and she admitted she'd been living on sad desk salads all week. Sometimes a simple dinner can feel like a small rescue.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut it small so it cooks fast and soaks up the pesto; uneven pieces are fine, they'll still taste great.
• Olive oil (1 tbsp): Just enough to get a golden sear on the chicken without making the pan too slick.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Season before cooking so the chicken isn't bland underneath all that pesto.
• Basil pesto (1/2 cup): Use a good jarred version if you're short on time, or blend your own if you have fresh basil begging to be used.
• Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes the bowl feel a bit more special.
• Cooked rice (2 cups, warm): White or brown both work; leftover rice from yesterday is perfect here.
• Tomatoes (2 medium, diced): They bring brightness and a juicy contrast to the creamy pesto.
• Pine nuts (2 tbsp, toasted, optional): A little crunch goes a long way, and toasting them brings out a buttery depth.
• Fresh basil leaves: A handful on top makes the whole bowl smell like summer, even in February.

Instructions

Season the chicken:

Toss the bite sized pieces with salt and pepper in a bowl. Let them sit while you heat the pan so the seasoning sticks.

Sear the chicken:

Heat olive oil in a large skillet over medium high heat, then add the chicken in a single layer. Let it cook undisturbed for a few minutes so it gets golden, then stir and cook another 6 to 8 minutes total until no pink remains.

Coat with pesto:

Turn the heat to low and stir in the basil pesto, making sure every piece of chicken is slicked with green. Let it warm through for a minute or two, the smell will be intoxicating.

Assemble the bowls:

Divide warm rice among four bowls, then spoon the pesto chicken over the top. Scatter diced tomatoes, a sprinkle of Parmesan, and toasted pine nuts if using.

Garnish and serve:

Tuck a few fresh basil leaves into each bowl and serve immediately while everything is still warm and fragrant.

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There was an evening last spring when I doubled this recipe for a small gathering. Everyone ate standing around the kitchen island, bowls in hand, talking over each other. One friend kept going back for pine nuts, another picked out all the tomatoes and piled them on the side. It wasn't a formal dinner, but it felt easy and generous. That's what I love about this bowl: it invites people in without any pressure.

Making It Your Own

I've swapped the chicken for grilled tofu more times than I can count, especially when my vegetarian sister visits. Chickpeas work too, crisped up in the pan before you toss them with pesto. You can also throw in roasted zucchini or bell peppers if you have them, anything that can handle the bold basil flavor without getting lost.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though I store the components separately. The chicken and rice reheat better on their own, and you can add fresh tomatoes and basil right before eating. If the pesto chicken seems dry after reheating, a drizzle of olive oil or a spoonful of extra pesto brings it back to life.

Serving Suggestions

This bowl doesn't need much alongside it, but sometimes I'll set out a simple green salad or a handful of olives. A glass of chilled white wine feels right if you're in the mood, or sparkling water with lemon if you're keeping it light.

• Serve with crusty bread to soak up any extra pesto pooling at the bottom of the bowl.
• Add a poached egg on top for a richer, more indulgent version.
• Finish with a drizzle of good balsamic vinegar for a tangy twist.

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This bowl has saved more weeknights than I can count, and it never feels boring. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home.

Recipe FAQs

→ Can I use chicken thighs instead of breast?

Yes, chicken thighs work wonderfully and stay juicier during cooking. Adjust cooking time slightly as thighs may take 8-10 minutes to cook through depending on size.

→ What's the best way to make homemade basil pesto?

Blend fresh basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until you reach your desired consistency. Fresh pesto elevates the dish's flavor significantly.

→ Can I prepare this ahead of time?

Cook the chicken and pesto ahead, storing separately in the refrigerator for up to two days. Assemble bowls with warm rice just before serving for the best texture and flavor.

→ What vegetables pair well with this bowl?

Roasted zucchini, bell peppers, sun-dried tomatoes, and fresh spinach all complement the pesto flavors beautifully. Add them to the bowl or toss with the pesto chicken.

→ How do I make this vegetarian?

Substitute the chicken with grilled tofu cubes, chickpeas, or white beans. Sauté tofu until golden, then coat with pesto. The cooking time remains the same.

→ Can I use a different type of rice?

Absolutely. Brown rice, jasmine, basmati, or even wild rice work well. Choose based on your nutritional preferences and flavor preferences. Cooking times will vary by rice type.