Pesto Chicken Bowl (Printable Version)

Tender basil pesto chicken over fluffy rice with fresh vegetables for a flavorful, 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 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/4 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Fresh Vegetables & Toppings

09 - 1 1/2 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 Make It:

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. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook for 12-15 minutes until tender and water is absorbed. Remove from heat and let rest covered for 5 minutes. 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. Set aside until ready to assemble.
05 - Divide cooked rice among 4 bowls. Top with cooked chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
06 - Serve immediately or at room temperature as desired.

# Expert Advice:

01 -
  • It comes together in 40 minutes flat, making weeknight dinners feel less like a chore and more like something you actually want to cook.
  • The pesto does all the heavy lifting flavor-wise, so you look like you've spent hours in the kitchen when really you haven't.
  • Every component can be prepped ahead and assembled fresh, which means you're eating vegetables that still have their snap and crunch.
02 -
  • The chicken is done when it's no longer pink inside but still has that tender quality; overcooking it even slightly turns it into rubber, and no amount of pesto can save that.
  • Don't assemble these bowls more than a few minutes before eating because the warm rice will make the greens wilt slightly and the avocado will start to brown on the cut edges.
03 -
  • If your pesto is sitting in the fridge and has gotten a bit thick or oxidized on top, stir it well with a fresh squeeze of lemon juice to wake it back up before tossing with the chicken.
  • Toast your pine nuts yourself in a dry skillet over medium heat for just a couple of minutes, shaking the pan occasionally, because they go from perfect to burnt in about thirty seconds flat, but homemade toasted ones taste infinitely better than pre-packaged.
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