Save to Pinterest My neighbor handed me a container of homemade basil pesto one summer afternoon, her hands still stained green from the harvest. I had no idea what to do with it beyond spreading it on bread, so I tossed it with some chicken and rice on a whim. What emerged from that kitchen experiment became something I now make almost weekly—a bowl so bright and alive it feels like eating sunshine. The pesto clings to each piece of chicken, creating this incredible golden-green coating that makes even plain rice taste extraordinary. It's become my answer to the question I ask myself most mornings: what am I hungry for today?
I made this for a potluck once and watched my friend take one bite, then go completely quiet. She ate the entire bowl without saying anything, which I learned is the highest compliment in her language. Since then, it's become our unofficial Saturday lunch tradition—I bring the components already prepped, and we assemble them together while catching up on the week. There's something about building your own bowl that makes the meal feel more personal, like you're customizing happiness.
Ingredients
- Boneless, skinless chicken (500g): Cut into bite-sized pieces so they cook evenly and absorb maximum pesto flavor—I've learned the hard way that uneven chunks lead to dry edges and raw centers.
- Basil pesto (4 tbsp): This is your flavor anchor; don't shy away from it even though four tablespoons sounds like a lot, because the oil helps keep the chicken tender and prevents it from drying out.
- Olive oil (1 tbsp): Adds richness to the marinade and helps distribute the pesto's flavors throughout the chicken more evenly.
- Salt and black pepper: Season thoughtfully here since the pesto already contains garlic and salt; I usually taste as I go.
- Jasmine or basmati rice (240g): Jasmine rice is slightly fragrant and fluffy, while basmati is more delicate—either one creates the perfect neutral base for the vibrant pesto chicken.
- Water (480ml) and salt (1/2 tsp): Rice needs properly salted water to develop its own flavor; undersalted rice tastes bland no matter what you pile on top.
- Cherry tomatoes (200g): Halving them releases their juices and creates little pockets of sweetness that balance the herbaceous pesto beautifully.
- Cucumber (1 medium): Fresh and cooling, it provides textural contrast and keeps the bowl from feeling too heavy.
- Red onion (1 small): Sliced thin, it adds a gentle bite that wakes up your palate without overpowering anything.
- Avocado (1 medium): Slice it just before assembling to prevent browning, and it adds a creamy richness that makes the bowl feel complete.
- Baby spinach or mixed greens (60g): These wilt slightly from the warm chicken and rice, becoming tender without losing their nutritional punch.
- Toasted pine nuts (2 tbsp, optional): They add crunch and a buttery depth that makes people ask what your secret ingredient is.
- Fresh basil leaves for garnish: A final handful brings the whole dish into focus and reminds you why you started with pesto in the first place.
Instructions
- Marry the chicken with pesto:
- In a bowl, combine your chicken pieces with the basil pesto, olive oil, salt, and pepper, stirring until every piece gets coated in that gorgeous green mixture. Cover and let it sit for at least 15 minutes, though if you have time, let it marinate for up to 2 hours in the refrigerator where the flavors deepen and the chicken becomes even more tender.
- Cook the rice properly:
- Rinse your rice under cold water until the water runs clear—this removes excess starch and keeps the grains from clumping together into a mushy mess. Bring salted water to a boil, add rice, reduce heat to low, cover tightly, and let it cook undisturbed for 12-15 minutes until all the water absorbs and tiny steam holes appear on the surface; then remove from heat and let it rest covered for 5 minutes before fluffing with a fork.
- Sear the marinated chicken:
- Heat a large skillet over medium heat and add your marinated chicken, letting it cook for 6-8 minutes while stirring occasionally so it browns evenly on all sides and cooks through without drying out. You'll know it's ready when there's no pink inside and the edges have taken on a light golden color from the pesto caramelizing.
- Prep your fresh vegetables:
- While the chicken cooks, halve those cherry tomatoes, dice your cucumber into bite-sized pieces, slice the red onion thinly, and cut your avocado into elegant slices. Having everything ready before you start assembling makes the whole process feel calm rather than frantic.
- Build your bowls:
- Divide your fluffy rice among four bowls, then top each with cooked pesto chicken, fresh vegetables, and a handful of greens. Sprinkle with toasted pine nuts if you have them and finish with a few fresh basil leaves for color and aroma.
- Serve with intention:
- Serve immediately while the chicken is still warm and the greens are fresh, though this bowl is equally delicious at room temperature if you're eating it later.
Save to Pinterest There's a moment when I plate these bowls where everything just clicks—the warm rice steaming gently, the green pesto gleaming on the chicken, the vegetables arranged in their own small rainbows. It's the kind of dish that reminds me why cooking matters, because it's not just about feeding yourself, it's about creating something that feels intentional and alive.
Why This Bowl Became My Go-To
Pesto chicken bowls arrived in my kitchen at exactly the moment I needed them, when I was tired of cooking the same five things on rotation. The genius of a bowl is that it lets you be creative without requiring creativity—everything is already delicious, you're just arranging it. I've made it for meal prep, for romantic dinners, for casual lunches with friends, and it works beautifully in every context.
Making It Your Own
The beauty of this recipe is that it welcomes your personal touch without falling apart. If you want to lower the carbs, swap the rice for cauliflower rice or quinoa and the whole thing remains equally satisfying. Some people add crumbled feta cheese for tang, others drizzle balsamic glaze for sweetness, and one friend of mine adds crispy chickpeas for extra protein and crunch. I've found that the pesto chicken base is forgiving and flexible—it's the foundation, not the entire building.
Storage and Leftovers
The secret to keeping these bowls fresh is storing the components separately rather than mixing them into a single container. Rice, chicken, and vegetables each have different moisture levels and can be eaten for three to four days if you keep them apart. Assemble fresh each time you eat, and the bowl tastes as vibrant as it did the day you made it.
- Store the pesto chicken in an airtight container and reheat gently in a skillet to avoid drying it out further.
- Keep your greens and herbs separate until assembly so they don't wilt from the warm ingredients.
- Avocado is best sliced fresh, but you can prep everything else ahead for a stress-free meal when hunger strikes.
Save to Pinterest This bowl has become my answer to almost every question about what to cook, because it's nourishing without feeling like a chore and exciting without requiring special ingredients or skills. Make it tonight, and you'll understand why it's become such a constant in my kitchen.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to absorb the pesto flavors. For deeper flavor, you can refrigerate it for up to 2 hours before cooking. Don't exceed 2 hours as the acid in the pesto may affect the texture.
- → Can I make this bowl ahead of time?
Yes! Store each component separately in airtight containers in the refrigerator for up to 3 days. Keep the rice, chicken, and vegetables in separate containers, then assemble when ready to eat. This prevents the rice from becoming soggy and maintains the fresh texture of the vegetables.
- → What can I use instead of pine nuts?
Toast chopped walnuts, almonds, or cashews as a budget-friendly alternative. For nut-free options, try sunflower seeds or pumpkin seeds. You can also skip the nuts entirely—the bowl remains delicious without them.
- → Is this dish freezer-friendly?
The cooked chicken and rice freeze well for up to 2 months. However, fresh vegetables like avocado, cucumber, and tomatoes don't freeze well—add these fresh after reheating. Store frozen portions in freezer-safe containers and thaw overnight in the refrigerator.
- → How do I know when the chicken is fully cooked?
Cook the chicken for 6-8 minutes, stirring occasionally, until it's no longer pink in the center and reaches an internal temperature of 165°F (74°C). The pieces should be lightly browned on the outside and tender throughout.
- → Can I use store-bought pesto?
Absolutely! Store-bought basil pesto works perfectly and saves time. Look for a brand with fresh ingredients and minimal additives. If you prefer homemade, blend fresh basil, pine nuts, garlic, Parmesan, and olive oil until smooth.