Chicken Pesto Rice Bowl (Printable)

Vibrant bowl of tender pesto chicken over warm rice, topped with fresh tomatoes and herbs for a comforting, easy meal.

# 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 toasted pine nuts, optional
10 - Fresh basil leaves for garnish

# Directions:

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

# Expert Advice:

01 -
  • It pulls together in under 40 minutes, perfect for nights when cooking feels like too much but takeout feels wrong.
  • The pesto does all the heavy lifting for flavor, so you get a restaurant vibe without the fuss.
  • You can swap almost anything based on what you have, and it still tastes intentional and bright.
02 -
  • Don't add the pesto over high heat or it will separate and lose its bright color, low and gentle keeps it silky.
  • If your rice is cold, warm it in the microwave or a steamer before assembling or the whole bowl will cool down too fast.
  • Use a skillet big enough to spread the chicken out, crowding it will steam instead of sear and you'll miss that golden crust.
03 -
  • Toast your pine nuts ahead of time and keep them in a jar, they add so much for such a small step.
  • If you make your own pesto, freeze extra in ice cube trays so you always have a little on hand for nights like this.
  • Don't rinse your rice after cooking unless it's too sticky, the starch helps the pesto cling to each grain.
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