Pesto Chicken Bowl (Print)

Tender basil pesto chicken over fluffy rice with fresh vegetables for a nourishing meal.

# Ingredients:

→ 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

# Directions:

01 - In a bowl, combine chicken pieces, basil pesto, olive oil, salt, and pepper. Mix well, cover, and marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor development.
02 - Rinse rice under cold water until the 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 to 15 minutes until rice is 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 to 8 minutes, stirring occasionally, until chicken is 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. Enjoy warm or at room temperature.

# Expert Tips:

01 -
  • Everything can be prepped ahead and assembled in minutes when hunger strikes.
  • The pesto does all the heavy lifting for flavor, so you don't need a long ingredient list.
  • It's one of those meals that looks impressive but comes together with almost no stress.
  • You can swap out vegetables based on what's in season or what needs to be used up.
02 -
  • Don't skip rinsing the rice or you'll end up with gummy, sticky grains instead of light, fluffy ones.
  • Let the rice rest covered after cooking for five minutes before fluffing it, this step makes a noticeable difference.
  • If your pesto is very thick, loosen it with a teaspoon of olive oil so it coats the chicken more evenly.
03 -
  • Toast your pine nuts in a dry skillet for just a minute or two until fragrant, it makes them taste richer and more pronounced.
  • Marinate the chicken the night before if you're meal prepping, the flavor will be even more intense.
  • Use leftover pesto as a dressing by thinning it with a little lemon juice and olive oil, then drizzle it over the greens.
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