Chicken Pesto Rice Bowl (Printable)

Tender pesto chicken over warm rice with fresh tomato chunks. A vibrant, comforting Italian-inspired bowl ready in 35 minutes.

# What You Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pesto

05 - 1/2 cup basil pesto
06 - 2 tablespoons grated Parmesan cheese, optional

→ Rice

07 - 2 cups cooked white or brown rice, warm

→ Toppings

08 - 2 medium tomatoes, diced
09 - 2 tablespoons pine nuts, toasted, optional
10 - Fresh basil leaves, for garnish

# Directions:

01 - Season chicken pieces with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 8 minutes until golden and cooked through.
03 - Reduce heat to low, add basil pesto, and stir to coat chicken evenly. Cook for 1 to 2 minutes until heated through.
04 - Divide warm rice among four serving bowls.
05 - Top each bowl with pesto chicken, diced tomatoes, and a sprinkle of Parmesan cheese and pine nuts if desired.
06 - Garnish with fresh basil leaves and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour cooking but you're done in the time it takes to watch half a sitcom episode.
  • The pesto does all the flavor work so you don't have to measure out a dozen spices.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can swap almost any protein or grain and it still works.
02 -
  • Don't add the pesto while the heat is still high or it can turn brown and lose that bright basil flavor.
  • If your rice is cold from the fridge, microwave it for a minute before assembling so the whole bowl stays warm.
  • Dice the tomatoes just before serving or they'll get watery and make the rice soggy.
03 -
  • Toast the pine nuts in a dry skillet for two minutes until they smell nutty and golden, it makes them taste so much better than raw.
  • If your pesto is really thick, thin it out with a tablespoon of pasta water or olive oil before tossing it with the chicken.
  • Use day-old rice if you have it, it holds its shape better and doesn't get mushy in the bowl.
Go Back