Save to Pinterest The smell of basil hitting hot chicken is what hooked me on this bowl. I threw it together on a weeknight when I had leftover rice and a jar of pesto I kept forgetting about, and the combination was so good I actually stopped scrolling through my phone while I ate. It's become my go-to when I want something filling but don't want to think too hard. The tomatoes add that little pop of freshness that keeps it from feeling too heavy.
I made this for my sister when she came over exhausted from work, and she kept asking what I did to make it taste so fancy. I didn't have the heart to tell her it was just pesto from a jar and whatever I had in the fridge. She's asked for it three times since, and now I keep extra pesto stocked just in case. It's funny how the simplest meals end up being the ones people remember.
Ingredients
- Boneless, skinless chicken breast (500 g): Cut it into chunks about the size of a walnut so they cook evenly and soak up the pesto without drying out.
- Olive oil (1 tbsp): Just enough to get a good sear on the chicken without making the skillet too greasy.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the pesto shine without competing for attention.
- Basil pesto (1/2 cup): Store-bought is totally fine, but if you have homemade, this is the time to use it because it makes the whole dish sing.
- Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that ties everything together, but you can skip it if you're keeping it dairy-light.
- Cooked white or brown rice (2 cups, warm): Use whatever you have on hand or leftover rice from takeout, it all works.
- Tomatoes (2 medium, diced): Fresh and juicy, they cut through the richness and add a burst of color and brightness.
- Pine nuts (2 tbsp, toasted, optional): A little crunch and a buttery flavor that makes the bowl feel special.
- Fresh basil leaves: A handful torn on top makes it look and taste like you actually tried.
Instructions
- Season the chicken:
- Toss your chicken pieces with salt and pepper in a bowl or right on the cutting board. Don't be shy, this is your only chance to season the meat itself.
- Sear the chicken:
- Heat the olive oil in a large skillet over medium-high until it shimmers, then add the chicken in a single layer. Let it sit for a minute before stirring so it gets those golden-brown edges, then cook for 6 to 8 minutes, flipping occasionally, until it's cooked through and no longer pink inside.
- Stir in the pesto:
- Turn the heat down to low and add the pesto, stirring it around until every piece of chicken is coated in that green, garlicky goodness. Let it warm through for a minute or two, just enough to get fragrant.
- Build the bowls:
- Scoop warm rice into four bowls, then pile the pesto chicken right on top. Scatter the diced tomatoes over everything, and if you're using Parmesan and pine nuts, now's the time to sprinkle them on.
- Garnish and serve:
- Tear a few basil leaves over each bowl and serve it while it's still warm. The contrast between the hot chicken and the cool tomatoes is part of what makes this so good.
Save to Pinterest One night I made this and added a squeeze of lemon juice at the end, and it completely changed the game. That little hit of acid brought everything into focus, like turning up the volume on a song you already loved. Now I keep a lemon on hand every time I make it, and I tell everyone who asks for the recipe that the lemon is the secret.
Swapping the Protein
I've done this with grilled tofu, canned chickpeas, and even leftover rotisserie chicken, and they all work beautifully. If you go the tofu route, press it well and pan-fry it until it's crispy on the edges before tossing it with the pesto. Chickpeas are great if you want to skip the skillet altogether, just warm them up with the pesto in a small pot and you're done.
Making It Your Own
This bowl is basically a template, so feel free to throw in whatever vegetables you have lying around. I've added roasted zucchini, sautéed bell peppers, and even steamed broccoli, and it's always been good. Sometimes I'll toss in a handful of arugula right before serving for a peppery bite, or drizzle a little balsamic glaze over the top if I'm feeling fancy.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though I like to store the tomatoes separately so they don't make everything soggy. When you reheat it, add a splash of water or a drizzle of olive oil to the chicken and rice so it doesn't dry out. The pesto can sometimes separate a little when it cools, but a quick stir brings it back together.
- Store rice and chicken together in an airtight container.
- Keep diced tomatoes and garnishes separate until you're ready to eat.
- Reheat gently in the microwave or on the stovetop with a little moisture.
Save to Pinterest This is one of those recipes that looks impressive but doesn't ask much of you, which is exactly what I need most nights. I hope it becomes one of those easy wins in your kitchen too.
Recipe FAQs
- → Can I use store-bought basil pesto?
Yes, store-bought basil pesto works perfectly and saves time. Just check the ingredient label for allergens like tree nuts and dairy, as pesto typically contains both.
- → How do I keep the chicken tender?
Cut the chicken into bite-sized pieces and avoid overcooking. Sauté for 6-8 minutes until golden and cooked through. Don't cook beyond this point, as it will dry out the meat.
- → Can I make this ahead?
Cook the chicken and prepare components separately, then assemble just before serving for best freshness. Store cooked chicken and pesto in the refrigerator for up to 2 days.
- → What's a good substitute for pine nuts?
Toasted walnuts, almonds, or sunflower seeds make excellent alternatives. They add similar texture and nutty flavor while being more budget-friendly.
- → Is this truly gluten-free?
Yes, when using store-bought pesto without additives and standard rice. Always verify pesto labels, as some brands may contain gluten or cross-contaminants from processing facilities.
- → How can I add more flavor?
Squeeze fresh lemon juice over the finished bowl, add roasted garlic, drizzle with balsamic vinegar, or incorporate roasted vegetables like zucchini, bell peppers, or eggplant.