Pesto Chicken Bowl (Printable)

Tender pesto chicken over fluffy rice with colorful fresh vegetables creates a nourishing, flavorful Italian-inspired meal.

# What You Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 4 tablespoons basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/4 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Fresh Vegetables & Toppings

09 - 1 1/2 cups cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1 small red onion, thinly sliced
12 - 1 medium avocado, sliced
13 - 2 cups baby spinach or mixed salad greens
14 - 2 tablespoons toasted pine nuts
15 - Fresh basil leaves for garnish

# Directions:

01 - Combine chicken pieces, basil pesto, olive oil, salt, and pepper in a mixing bowl. Mix thoroughly, cover, and marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook for 12 to 15 minutes until rice is tender and water is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
03 - While rice cooks, heat a large skillet over medium heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly browned.
04 - Halve cherry tomatoes, dice cucumber, slice red onion and avocado, and wash spinach or mixed greens.
05 - Divide cooked rice among 4 serving bowls. Top each with seared chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
06 - Serve immediately while warm, or allow to cool to room temperature before consuming.

# Expert Suggestions:

01 -
  • Chicken stays incredibly moist when marinated in pesto, tasting nothing like the dry chicken dinner disappointments we've all experienced.
  • You can throw it together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you spent all afternoon cooking.
  • The vegetables are completely customizable—raid your crisper drawer and build a bowl that speaks to what you're craving.
  • It's naturally gluten-free and feels fancy enough for guests, yet casual enough to eat straight from a bowl in your kitchen.
02 -
  • Don't skip the resting period after cooking rice—those five minutes allow the rice to set properly and become fluffy rather than staying slightly wet and dense.
  • Slice your avocado just before assembling bowls because once it's cut, oxidation happens quickly and brown spots appear within minutes.
  • The pesto marinade is doing real work here by keeping the chicken moist, so don't be tempted to rinse it off before cooking—let it cook right onto the chicken.
03 -
  • Marinate your chicken the night before if you can—the flavors deepen and the chicken becomes even more tender, and you'll have less to do when you're actually cooking.
  • Toast your pine nuts in a dry skillet just before serving so they're warm and fragrant rather than sitting around getting stale.
  • Use a mix of tender greens rather than just spinach if you want more textural variety—peppery arugula and mild butter lettuce work beautifully together.
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