Pesto Chicken Bowl (Printable)

Tender basil pesto chicken with fluffy rice and fresh vegetables for a nourishing, flavorful meal.

# What You'll 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 - 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.
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 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 6-8 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 basil leaves.
06 - Serve immediately. Enjoy warm or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the takeout box guilt.
  • The pesto does all the heavy lifting flavor-wise, so you look like you spent hours in the kitchen when really you just got lucky.
  • Every component tastes just as good cold the next day, making it perfect for meal prep or those days when you can't face reheating.
02 -
  • If your pesto has cheese in it and you're reheating leftovers, do it gently or the cheese can become grainy and separate—better to eat it cold or add fresh pesto after reheating the rice and chicken separately.
  • The avocado browns within an hour or two once it's sliced, so if you're meal prepping, keep it separate and add it just before eating.
03 -
  • Cook your rice earlier in the day and serve it cold or at room temperature—it somehow tastes even better and the cold rice against the warm chicken is unexpectedly satisfying.
  • If your pesto is thick, thin it slightly with extra olive oil or lemon juice before marinating the chicken so it coats evenly rather than clumping.
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