Pesto Chicken Bowl (Printable)

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

# What You 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

# Step-by-Step:

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 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.
05 - Divide 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 -
  • The pesto chicken stays tender because the marinade does the heavy lifting before you even turn on the stove.
  • Everything comes together in under an hour, so you can make this on a weeknight without stress.
  • It tastes even better the next day, which is rare for a dish this fresh-tasting.
02 -
  • Don't skip rinsing the rice or you'll end up with a starchy, glued-together mess instead of individual fluffy grains.
  • The avocado browns quickly once it's sliced, so add it right before you eat or toss it with a tiny squeeze of lemon juice to keep it bright.
  • Store the components in separate containers if you're making this ahead—the greens will wilt and the chicken will keep its texture better this way.
03 -
  • Toast your own pine nuts in a dry skillet for 3-4 minutes if you can—they taste noticeably more buttery and are cheaper than pre-toasted.
  • If your pesto is very thick or oil-heavy, thin it slightly with a tablespoon of lemon juice or water so it coats the chicken more evenly.
  • Serving this at room temperature is surprisingly good on warm days—the chicken stays tender and the vegetables taste fresher somehow.
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