Chicken Pesto Rice Bowl

The smell of basil hitting warm olive oil always pulls me straight into the moment. I threw this bowl together on a Wednesday night when the fridge was nearly empty and my brain was too tired for decisions. What started as a quick fix turned into something I craved on repeat. The pesto clings to every piece of chicken, the tomatoes add bursts of brightness, and the rice soaks up all the green, garlicky goodness. It became my answer to those nights when I wanted something satisfying without the fuss.

I made this for a friend who was convinced she didnt like chicken breast because it always turned out dry. She watched me toss the pieces in pesto right in the pan, and when she took her first bite, she looked genuinely surprised. The pesto keeps everything moist and flavorful, and the tomatoes cut through the richness just enough. She texted me two days later asking for the recipe, which is always the best compliment.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut into bite sized pieces so they cook fast and evenly, and dont skimp on the seasoning before they hit the pan.
• Olive oil (1 tbsp): Just enough to get a nice golden sear on the chicken without making it greasy.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the pesto shine without competing for attention.
• Basil pesto (1/2 cup): The star of the dish, store bought works great but homemade takes it to another level if you have the time.
• Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes every bite a little more indulgent.
• Cooked rice (2 cups, warm): White or brown both work, just make sure its warm so it absorbs the pesto when you spoon everything over it.
• Tomatoes (2 medium, diced): Fresh and juicy, they balance the richness and add a pop of color.
• Pine nuts (2 tbsp, toasted, optional): A little crunch goes a long way, toast them until fragrant for the best flavor.
• Fresh basil leaves: A handful on top makes it look restaurant worthy and adds a fresh herbal note.

Instructions

Season the Chicken:

Toss your chicken pieces with salt and pepper in a bowl or right on the cutting board. Dont be shy, this is your chance to build flavor from the ground up.

Sear the Chicken:

Heat olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Let it sizzle undisturbed for a couple minutes to get that golden crust, then stir and cook for 6 to 8 minutes total until cooked through.

Add the Pesto:

Lower the heat and stir in the basil pesto, coating every piece of chicken. Let it warm through for a minute or two, the kitchen will smell incredible.

Assemble the Bowls:

Divide the warm rice among four bowls, then spoon the pesto chicken right on top. Scatter diced tomatoes, a sprinkle of Parmesan, and toasted pine nuts over everything.

Garnish and Serve:

Tear a few fresh basil leaves over each bowl and serve immediately while everything is warm and the pesto is still glossy.

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One night I added roasted zucchini because I had some leftover in the fridge, and it turned into a whole new version of the bowl. My partner started requesting it that way every time. Its one of those recipes that grows with you, adapting to whatever you need it to be. Some weeks its simple and fast, other weeks its a colorful spread with extra toppings and a squeeze of lemon.

Storing and Reheating

Store the chicken, rice, and toppings separately in airtight containers in the fridge for up to three days. When youre ready to eat, reheat the rice and chicken together in a skillet with a splash of water or broth to bring back the moisture. Add fresh tomatoes and basil right before serving so they stay bright and crisp. I actually love eating this cold for lunch straight from the fridge, the flavors meld together overnight and its just as satisfying.

Swaps and Variations

If youre vegetarian, swap the chicken for grilled tofu, chickpeas, or white beans and follow the same steps. You can also use quinoa or cauliflower rice instead of regular rice for a lighter base. I once stirred in sun dried tomatoes and artichoke hearts because I was feeling fancy, and it was absolutely worth it. The beauty of this bowl is that it welcomes whatever you throw at it as long as you keep the pesto as the anchor.

Serving Suggestions

This bowl stands on its own beautifully, but a side of garlic bread or a simple arugula salad with lemon vinaigrette rounds out the meal. I sometimes serve it with a drizzle of balsamic glaze over the tomatoes for a sweet tangy contrast. If youre feeding a crowd, set up a build your own bowl station with extra toppings like roasted red peppers, olives, or crumbled feta.

• Add a poached egg on top for extra richness and a runny yolk that mixes into the rice.
• Squeeze fresh lemon juice over the finished bowl to brighten everything up.
• Sprinkle red pepper flakes if you like a little heat with your pesto.

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This bowl has saved me on countless busy nights and never feels boring. I hope it becomes one of those recipes you turn to when you want something nourishing, flavorful, and impossibly easy.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can cook the chicken and pesto separately and store them in the refrigerator for up to 3 days. Assemble the bowls fresh when ready to serve to maintain the rice's texture and tomato freshness.

→ What's the best way to cook the chicken evenly?

Cut chicken pieces into uniform bite-sized portions to ensure even cooking. Sauté over medium-high heat for 6-8 minutes, stirring occasionally. The chicken is done when golden and no longer pink inside.

→ Can I make homemade pesto instead of store-bought?

Absolutely. Blend fresh basil, garlic, Parmesan, pine nuts, and olive oil until smooth. Homemade pesto offers fresher flavor and lets you control saltiness and ingredient quality. Store in an airtight container for up to a week.

→ How do I toast pine nuts without burning them?

Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently. They toast quickly and can burn easily, so watch carefully. Remove from heat immediately when fragrant and lightly golden.

→ What are good vegetarian substitutes for chicken?

Grilled tofu, chickpeas, or white beans work beautifully. For tofu, press it first to remove moisture, then cube and pan-fry until golden before coating with pesto. Chickpeas and beans need 1-2 minutes of gentle heating with pesto.

→ Can I add other vegetables to this bowl?

Roasted zucchini, bell peppers, eggplant, or sun-dried tomatoes complement the pesto chicken perfectly. Roast vegetables at 400°F for 15-20 minutes until tender, then add to bowls before serving.