Pin It My neighbor stopped by on a Tuesday afternoon with a jar of homemade basil pesto she'd made from her garden, insisting I do something with it that same day before the basil lost its brightness. I had chicken thawing on the counter and rice in the pantry, so I threw together what became this bowl—a dish that somehow feels both simple and special, like you're eating something from a proper kitchen rather than just dinner.
I made this for my sister after she mentioned wanting something healthier but still exciting, and watching her pile vegetables into her bowl with actual enthusiasm made me realize how much better food tastes when it doesn't feel like deprivation. She's been asking me to make it every time she visits now.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier if you're cooking ahead, but breasts cook faster and feel lighter if you prefer.
- Basil pesto (4 tbsp): Use store-bought if you're short on time, but homemade pesto makes a noticeable difference in how vibrant the chicken tastes.
- Olive oil (1 tbsp): This helps the pesto coat the chicken evenly and prevents it from drying out.
- Salt and black pepper: Season generously since the chicken is the star here.
- Jasmine or basmati rice (240 g): Jasmine rice feels slightly more luxurious, but basmati holds its texture better if you're making ahead.
- Water (480 ml): The rice needs the right ratio to cook through without becoming mushy.
- Cherry tomatoes (200 g): Choose ones that feel firm and smell sweet—that's how you know they'll actually taste like something.
- Cucumber (1 medium): A cool counterpoint to the warm chicken and pesto.
- Red onion (1 small): This adds a gentle bite without overpowering the delicate flavors.
- Avocado (1 medium): Add this just before serving so it doesn't brown.
- Baby spinach or mixed greens (60 g): Whatever looks freshest at your market works beautifully here.
- Toasted pine nuts (2 tbsp, optional): Worth the extra step because they add a subtle richness that makes people ask what that flavor is.
- Fresh basil leaves: A handful torn over the top brings everything back to what made this dish special in the first place.
Instructions
- Marinate the chicken:
- Combine your chicken pieces with pesto, olive oil, salt, and pepper in a bowl, stirring until every piece gets coated in that green sauce. Even 15 minutes makes a difference, but if you have time, let it sit longer in the fridge so the flavors sink deeper into the meat.
- Get your rice started:
- Rinse the rice under cold water, moving it around with your fingers until the water runs clear—this prevents it from turning gluey. Bring salted water to a boil, add rice, then drop the heat low, cover it, and let it sit undisturbed for 12-15 minutes until the water disappears and the rice is tender.
- Cook the chicken:
- While the rice steams, heat a large skillet over medium heat and add your marinated chicken in a single layer if possible. You'll hear it sizzle, and in about 6-8 minutes of occasional stirring, the pesto will brown slightly and the chicken will be cooked through—look for an instant-read thermometer at 165°F if you want to be sure.
- Prep the vegetables:
- This is where you can go slow and mindful—halve the tomatoes, cut the cucumber into bite-sized pieces, slice the red onion thin, and arrange the avocado slices. Wash your greens if they need it, and gather everything within reach before you start assembling.
- Let the rice rest:
- Once the water is fully absorbed, remove the rice from heat and let it sit covered for 5 minutes, then fluff it gently with a fork. This makes all the difference in getting that light, fluffy texture instead of something dense.
- Assemble your bowls:
- Divide the rice evenly among four bowls, then top each one with pesto chicken, then scatter your fresh vegetables and greens on top. Finish with a sprinkle of toasted pine nuts and a few fresh basil leaves torn by hand.
Pin It There's something quiet and grounding about eating from a bowl like this, all the colors visible at once, each component distinct but working together. My mom called while I was eating one of these and asked what smelled so good, and I realized it was just basil wafting from the kitchen—simple, but the kind of simple that makes a meal feel intentional.
Why This Works as a Weeknight Meal
The genius of this bowl is that nothing requires constant attention once you've assembled it. The rice cooks hands-off, the chicken needs only occasional stirring, and the vegetables are just fresh-then-done with no cooking at all. You could theoretically make each component while doing something else, then come together to assemble at the end.
Making It Your Own
This recipe is genuinely flexible without losing its identity. I've made it with thighs instead of breasts when I had them on hand, swapped in grilled zucchini for cucumber when the farmer's market was running low, and even used spinach-flavored rice one time because it was what I had. The pesto chicken stays the constant, and everything else bends to what looks good to you.
Storage and Make-Ahead Strategy
You can marinate the chicken up to a day ahead, which actually improves the flavor, and the rice keeps beautifully in the fridge for three days. The vegetables are best prepped a few hours before eating so they stay crisp, but honestly, I've assembled these bowls from cold leftover components and eaten them that way too. The flavors don't need to be warm to be good.
- Keep the avocado separate until just before eating or it will brown no matter what you do.
- If you're meal prepping, store the greens in a separate container and dress them lightly right before you eat.
- The pine nuts stay crunchiest if you add them just before serving rather than storing them with everything else.
Pin It This bowl became part of my regular rotation because it makes eating well feel effortless rather than like a chore. The combination of protein, vegetables, and whole grain feels nourishing without being complicated, and it tastes like you actually tried.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to absorb the pesto flavors. For deeper flavor infusion, you can refrigerate the marinated chicken for up to 2 hours before cooking.
- → Can I make this bowl lower in carbohydrates?
Yes, substitute the jasmine or basmati rice with cauliflower rice or quinoa. Cauliflower rice significantly reduces carbohydrates while maintaining the bowl's satisfying texture.
- → What vegetables work best in this bowl?
Cherry tomatoes, cucumber, red onion, and avocado provide excellent flavor and texture contrast. You can also add bell peppers, shredded carrots, or roasted vegetables based on preference.
- → Is this dish suitable for meal preparation?
Absolutely. Store the cooked chicken, rice, and prepared vegetables in separate containers in the refrigerator. Assemble bowls when ready to eat within 3-4 days for optimal freshness.
- → How can I add more protein to this bowl?
Consider adding crumbled feta cheese, a hard-boiled egg, or increasing the chicken portion. Chickpeas or white beans also complement the pesto flavors while adding plant-based protein.