Chicken Pesto Rice Bowl (Printer Friendly)

Tender basil pesto chicken served over warm rice with fresh tomatoes and pine nuts for a vibrant, satisfying meal.

# What You 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, store-bought or homemade
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 toasted pine nuts, 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 serving bowls.
05 - Top each bowl with pesto chicken, diced tomatoes, and a sprinkle of Parmesan cheese and pine nuts if desired.
06 - Garnish with fresh basil leaves and serve immediately.

# Pro Advice:

01 -
  • It comes together in half an hour, which means you can have a real meal even on chaotic evenings.
  • The pesto does all the heavy lifting, coating the chicken in rich, herby flavor without complicated steps.
  • You can swap proteins or add any vegetable lurking in your crisper drawer.
  • Each bowl feels like a small celebration, colorful and satisfying in a way that plain grilled chicken never is.
02 -
  • Don't add the pesto over high heat or it will separate and lose its silky texture; low heat keeps it creamy.
  • Use warm rice, not cold, or the whole bowl will cool down too fast and feel less comforting.
  • If your pesto tastes too sharp, a squeeze of lemon juice at the end balances it beautifully.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching them closely because they burn in seconds.
  • If you're making your own pesto, blanch the basil for ten seconds before blending to keep the color vibrant for days.
  • Let the chicken rest for a minute after cooking before adding the pesto so it doesn't steam and turn watery.
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