Pin A neighbor once brought me fresh basil from her garden, so much that I didn't know what to do with it all. I made pesto that afternoon, tossed it with chicken, and built a bowl around it with whatever vegetables were in the fridge. It wasn't planned, but it became one of those meals I kept coming back to. Now I make it when I want something that feels both light and satisfying, without much fuss.
I started making these bowls on Sunday nights, when I wanted something nourishing but didn't want to stand over the stove for long. My kids would pick out their favorite toppings, leaving behind the onions and piling on extra avocado. It became our unspoken end-of-weekend ritual, a meal that felt like a reset before the week began. Even now, the smell of pesto reminds me of those calm evenings.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier and more forgiving if you get distracted while cooking, but breasts work beautifully if that's what you have.
- Basil pesto: This is the heart of the dish, so use a good quality store-bought version or make your own if you have fresh basil on hand.
- Olive oil: Just a tablespoon helps the pesto coat the chicken evenly and keeps everything from sticking to the pan.
- Jasmine or basmati rice: Rinsing it well makes all the difference for fluffy, separate grains instead of a sticky clump.
- Cherry tomatoes: Their sweetness balances the richness of the pesto, and halving them releases their juices into the bowl.
- Cucumber: Adds a cool, crisp contrast that makes each bite feel refreshing.
- Red onion: Slice it thin so it adds sharpness without overpowering everything else.
- Avocado: Creamy and mild, it smooths out the bolder flavors and makes the bowl feel complete.
- Baby spinach or mixed greens: A handful of greens makes the meal feel lighter and adds a bit of freshness.
- Toasted pine nuts: Optional, but they add a nutty crunch that elevates the whole dish.
- Fresh basil leaves: A few torn leaves on top tie everything back to the pesto and make it look beautiful.
Instructions
- Marinate the chicken:
- Toss the chicken pieces with pesto, olive oil, salt, and pepper in a bowl until every piece is coated. Let it sit for at least 15 minutes, or longer if you have time, so the flavors really sink in.
- Cook the rice:
- Rinse the rice until the water runs clear, then bring it to a boil with water and salt. Lower the heat, cover, and let it steam gently for 12 to 15 minutes until tender and fluffy.
- Cook the chicken:
- Heat a skillet over medium heat and add the marinated chicken. Stir occasionally and let it brown lightly, cooking for about 6 to 8 minutes until no pink remains.
- Prep the vegetables:
- While everything cooks, halve your tomatoes, dice the cucumber, slice the onion and avocado, and rinse your greens. Having everything ready makes assembly quick and enjoyable.
- Assemble the bowls:
- Divide the rice among four bowls, top with chicken, then arrange your vegetables and greens however you like. Finish with pine nuts and a few fresh basil leaves.
- Serve:
- Enjoy the bowls warm, or let them cool to room temperature if you prefer. Both ways are delicious.
Pin One evening, I packed these bowls for a friend who had just moved and was living out of boxes. She texted me later saying it was the first real meal she'd had in days, and that it tasted like home. That's when I realized this dish wasn't just easy, it was the kind of food that carries care with it. It's become my go-to whenever I want to show up for someone without making a big production out of it.
Storing and Reheating
I always store the components separately so nothing gets soggy or wilted. The rice and chicken keep well in the fridge for up to three days, and the vegetables stay crisp if you don't dress them ahead of time. When I'm ready to eat, I reheat the chicken and rice gently in the microwave or on the stovetop, then build a fresh bowl with cold toppings. It tastes just as good, sometimes even better, because the flavors have had time to settle.
Swaps and Substitutions
I've made this bowl a dozen different ways depending on what I had on hand. Swap the rice for quinoa or cauliflower rice if you want something lighter, or use grilled shrimp instead of chicken for a different protein. Sometimes I add roasted red peppers or blanched green beans when tomatoes aren't in season. The pesto is the constant, everything else can shift based on your mood or your fridge.
Making It Your Own
This bowl invites customization in a way that feels freeing, not overwhelming. You can drizzle it with balsamic glaze for sweetness, crumble feta on top for tang, or add a squeeze of lemon for brightness. I've served it warm on cold nights and chilled on hot afternoons, and it works beautifully both ways.
- Try sun-dried tomatoes in place of fresh for a deeper, sweeter flavor.
- Add a handful of arugula for a peppery bite that contrasts nicely with the pesto.
- If you love heat, stir a pinch of red pepper flakes into the chicken while it cooks.
Pin This bowl has become one of those recipes I don't think about too hard anymore, I just make it when I need something reliable and good. It's proof that simple ingredients, when treated well, can turn into something you'll want to eat again and again.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to absorb the pesto flavors. For deeper flavor, you can refrigerate it for up to 2 hours before cooking. The pesto contains oil and herbs that penetrate the meat, making it more tender and flavorful.
- → Can I use store-bought pesto?
Absolutely. Store-bought basil pesto works perfectly in this dish. If you prefer homemade, blend fresh basil leaves, pine nuts, garlic, parmesan cheese, and olive oil. Either way, the pesto provides the signature Italian herb flavor that makes this bowl special.
- → What other vegetables work well in this bowl?
Bell peppers, roasted zucchini, grilled eggplant, or shredded carrots would be excellent additions. You can also add roasted broccoli or cauliflower for extra nutrients. The beauty of this bowl is its versatility—use whatever fresh vegetables you have on hand.
- → How do I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to 3 days. Keep the rice, chicken, and vegetables in separate containers to maintain texture. When ready to eat, reheat the chicken and rice gently, then top with fresh vegetables.
- → Can I make this dairy-free?
Yes. Traditional pesto contains parmesan cheese, but you can easily find or make dairy-free pesto using nutritional yeast or simply omitting the cheese. Check labels carefully if purchasing store-bought pesto. The rest of the bowl is naturally dairy-free.
- → What's a good lower-carb alternative to rice?
Cauliflower rice is an excellent low-carb substitute that still provides a satisfying base. You can also use quinoa for extra protein or a mix of riced cauliflower and regular rice for a lighter version. Both alternatives pair beautifully with the pesto chicken.