Chicken Pesto Rice Bowl (Printable)

Tender basil pesto chicken served over warm rice with fresh tomatoes, pine nuts, and Parmesan in a comforting Italian-inspired bowl.

# 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, store-bought or homemade
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

# Method:

01 - Season the 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 chicken and sauté for 6 to 8 minutes until golden brown and cooked through.
03 - Reduce heat to low, add basil pesto, and stir continuously to coat chicken evenly. Cook for 1 to 2 minutes until heated through.
04 - Divide warm rice equally among four bowls, creating an even base for each serving.
05 - Top each rice bowl with pesto-coated chicken, diced tomatoes, and optional Parmesan cheese and toasted pine nuts.
06 - Crown each bowl with fresh basil leaves and serve immediately while rice and chicken are still warm.

# Expert Advice:

01 -
  • It pulls together in under 40 minutes using ingredients you probably already have.
  • The pesto does all the flavor work so you don't have to fuss with spices or sauces.
  • It feels like a restaurant bowl but costs a fraction and tastes better fresh.
  • Leftovers actually improve overnight as the flavors soak into the rice.
02 -
  • Don't add the pesto over high heat or it will separate and turn oily instead of creamy.
  • If your rice is cold from the fridge, microwave it for a minute before building the bowls so the whole dish stays warm.
  • Use a skillet big enough that the chicken has space or it will steam instead of brown.
03 -
  • Toast your pine nuts in a dry skillet over medium heat, watching closely because they burn in seconds.
  • Use kitchen shears to cut the chicken into chunks right in the package so you don't dirty a cutting board.
  • If the pesto is too thick, thin it with a tablespoon of the olive oil you used to cook the chicken.
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