Chicken Pesto Rice Bowl

My friend texted me a photo of her lunch one Thursday afternoon, just a simple bowl with chicken, rice, and something green. When I asked what it was, she said she'd thrown together whatever was in her fridge and it turned out better than half the recipes she'd planned that week. That offhand comment stuck with me, and the next evening I found myself standing in front of my pantry with leftover rice, a jar of pesto, and chicken breasts I needed to use. What came together in less than half an hour became one of those meals I now make without thinking, the kind that feels like a small gift at the end of a long day.

I made this for my sister the first time she visited after moving to a new city. She was exhausted from unpacking boxes and kept insisting she wasn't hungry, but when I set the bowl in front of her, she finished it in minutes and asked if there was more. We ended up sitting at the table longer than we had in months, talking about nothing important while she scraped the last bits of pesto from the bottom of her bowl. It reminded me that sometimes the best meals are the ones that don't ask for much but give back everything you need.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut into bite sized pieces so they cook quickly and evenly, and because smaller pieces hold onto the pesto better than whole breasts ever could.
• Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help it develop a light golden color without drying out.
• Salt (1/2 tsp) and black pepper (1/4 tsp): These season the chicken before it meets the pesto, building flavor from the inside out instead of relying on the sauce alone.
• Basil pesto (1/2 cup): The heart of this dish, whether you make it yourself or grab a good jar from the store, it transforms plain chicken into something vibrant and aromatic.
• Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes each bite feel a little more indulgent.
• Cooked rice (2 cups, warm): Use whatever you have on hand, white or brown, and keep it warm so it stays fluffy and comforting under the chicken.
• Tomatoes (2 medium, diced): They bring a juicy, fresh contrast to the richness of the pesto and keep the bowl from feeling too heavy.
• Pine nuts (2 tbsp, toasted, optional): A little crunch and a buttery, toasted flavor that makes the whole bowl feel more complete.
• Fresh basil leaves: Not just a garnish, they add a hit of bright, peppery freshness right before you eat.

Instructions

Season the chicken:

Sprinkle the chicken pieces with salt and pepper, tossing them gently so every piece gets a little seasoning. This step takes ten seconds but makes a real difference in flavor.

Cook the chicken:

Heat the olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Let it cook without stirring for about three minutes so it develops a golden crust, then flip and cook for another three to five minutes until the pieces are cooked through and no longer pink inside.

Add the pesto:

Turn the heat down to low and stir in the basil pesto, tossing the chicken until every piece is coated in that green, fragrant sauce. Let it warm through for a minute or two, just long enough for the kitchen to smell incredible.

Assemble the bowls:

Divide the warm rice among four bowls, spooning it into the center so it forms a soft base. Top each portion with the pesto coated chicken, then scatter the diced tomatoes over the top.

Finish and serve:

Sprinkle each bowl with Parmesan cheese and toasted pine nuts if you like, then tuck a few fresh basil leaves around the edges. Serve immediately while everything is still warm and the tomatoes are cool and juicy.

Pin It

One night I made this for myself after a particularly frustrating day, the kind where nothing went right and I just wanted to be done. I sat on the couch with the bowl balanced on my knees, and the combination of warm rice, bright pesto, and cool tomatoes felt like the culinary equivalent of a deep breath. It didn't fix anything, but it reminded me that small comforts still count, especially the ones you can make for yourself in less time than it takes to order takeout.

Making It Your Own

This bowl is endlessly flexible, and I've learned to think of it more as a template than a strict recipe. Swap the chicken for grilled tofu or roasted chickpeas if you want to keep it vegetarian, or toss in roasted zucchini, bell peppers, or cherry tomatoes if you have them lying around. A squeeze of lemon juice over the top adds brightness, and a drizzle of balsamic glaze can turn it into something that feels a little more special without any extra effort.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, and I actually prefer them cold the next day, eaten straight from the container while standing at the counter. If you want to reheat, do it gently in the microwave with a damp paper towel over the top to keep the rice from drying out. Add the fresh tomatoes and basil after reheating, not before, so they stay bright and juicy instead of wilted and sad.

Ingredient Swaps and Substitutions

If you don't have pine nuts, try walnuts, almonds, or sunflower seeds for crunch. Quinoa or farro work beautifully in place of rice if you want a nuttier base, and any leafy green like arugula or spinach can stand in for the basil garnish. I've also made this with sun dried tomato pesto when I was out of basil pesto, and it gave the bowl a deeper, slightly sweeter flavor that my husband actually preferred.

• Use rotisserie chicken to cut down on cooking time even more.
• Try mixing half white and half brown rice for a more interesting texture.
• Add a handful of baby spinach to the warm rice and let it wilt in for extra greens.

Pin It

This bowl has become one of those recipes I turn to when I need something fast, satisfying, and just a little bit special without any fuss. It's proof that comfort doesn't have to be complicated, and that the best meals are often the ones that come together without much thought at all.

Recipe FAQs

→ Can I prepare this dish ahead of time?

The components can be prepared separately in advance. Cook the rice and chicken pesto earlier, then assemble just before serving for the freshest taste and optimal texture, especially for the tomatoes.

→ What are good substitutes for basil pesto?

Try sun-dried tomato pesto, spinach pesto, or arugula pesto for different flavor profiles. You can also make pesto using cilantro or parsley as alternatives to basil.

→ How should I store leftovers?

Keep the pesto chicken and rice in separate airtight containers in the refrigerator for up to 3 days. Store fresh toppings separately and assemble when ready to eat to maintain freshness.

→ Is this suitable for meal prep?

Yes, the pesto chicken and cooked rice freeze well for up to one month. Thaw overnight and reheat gently. Prepare fresh toppings on serving day for best results.

→ What type of rice works best?

Both white and brown rice work equally well. Brown rice adds more fiber and nutty flavor, while white rice provides a lighter, fluffier texture. Jasmine or basmati varieties offer aromatic options.