Chicken Pesto Rice Bowl (Printable)

Tender basil pesto chicken served over warm rice with fresh tomatoes. A vibrant, comforting Italian-inspired main dish.

# What Goes In:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper

→ Pesto

05 - 0.5 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

# How to Make It:

01 - Season chicken pieces evenly with salt and black pepper.
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 chicken evenly. Cook for 1 to 2 minutes until heated through.
04 - Divide warm rice equally among four serving bowls.
05 - Top each rice bowl with pesto-coated chicken, diced tomatoes, and optional sprinkle of Parmesan cheese and toasted pine nuts.
06 - Crown each bowl with fresh basil leaves and serve immediately.

# Expert Advice:

01 -
  • It comes together in about half an hour, which means you can have a real meal on the table even on your busiest nights.
  • The pesto does all the heavy lifting for flavor, so you don't need a long list of spices or sauces.
  • You can swap the protein or add roasted vegetables without changing the soul of the dish.
  • It reheats beautifully, making it perfect for meal prep or next day lunches.
02 -
  • Don't skip warming the rice, cold rice will cool down the chicken and the whole bowl loses its cozy appeal.
  • If your pesto seems thick or dry, add a tablespoon of the pasta water or a splash of olive oil to loosen it up before mixing with the chicken.
  • Tomatoes should be added right before serving so they stay fresh and don't get mushy from the heat.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for just a few minutes, watching closely because they burn fast.
  • If you're making your own pesto, freeze any leftovers in ice cube trays so you always have some ready to go.
  • Use a mix of cherry tomatoes and regular tomatoes for different bursts of sweetness and acidity in every bite.
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