Chicken Pesto Rice Bowl (Printer version)

Tender pesto chicken over warm rice with fresh tomatoes, pine nuts, and basil. A comforting, vibrant dish ready in 35 minutes.

# 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
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 the chicken evenly. Cook for 1 to 2 minutes until heated through
04 - Divide warm rice among four bowls. Top each bowl with pesto chicken and diced tomatoes
05 - Sprinkle Parmesan cheese and pine nuts if using. Garnish with fresh basil leaves and serve immediately

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you actually tried.
  • The pesto does all the heavy lifting so you can pretend you're a better cook than you are.
  • Leftovers reheat beautifully, which means lunch is already sorted.
  • You can swap almost anything in or out depending on what's lurking in your fridge.
02 -
  • Don't add the pesto while the heat is too high or it will turn brownish and lose that vibrant green color.
  • If your chicken releases a lot of liquid, let it cook off before adding the pesto so the sauce doesn't get watery.
  • Cold rice will cool down your chicken fast, so make sure it's warm or reheat it quickly in the microwave.
03 -
  • If you're meal prepping, keep the components separate and assemble right before eating so the rice doesn't get soggy.
  • Use chicken thighs instead of breasts if you want more flavor and a little extra insurance against dryness.
  • Make a double batch of the pesto chicken and freeze half for a night when cooking feels impossible.
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