Chicken Pesto Rice Bowl (Printable)

Tender basil pesto chicken served over warm rice with fresh tomato chunks and optional pine nuts.

# What You'll 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, store-bought or homemade
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 toasted pine nuts, optional
10 - Fresh basil leaves for garnish

# How To Make It:

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

# Expert Tips:

01 -
  • It comes together in half an hour, even on your most distracted weeknights.
  • The pesto does all the flavor work so you don't have to think too hard.
  • Leftovers taste just as good cold straight from the fridge the next day.
  • You can swap nearly every ingredient and it still turns out delicious.
02 -
  • Don't skip warming your rice, cold rice will cool down the chicken and make the whole bowl feel sad and disconnected.
  • If your pesto is too thick, loosen it with a teaspoon of pasta water or chicken broth before tossing it with the chicken.
  • Cut your chicken into even pieces so they cook at the same rate and you don't end up with some bits dry and others undercooked.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for two minutes, watching closely because they go from golden to burnt in seconds.
  • Use day-old rice if you have it, it holds its shape better and doesn't get mushy under the pesto and chicken.
  • Taste your pesto before adding it to the chicken and adjust with a pinch of salt, a drizzle of olive oil, or a squeeze of lemon if it needs help.
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