Chicken Pesto Rice Bowl (Printable)

Tender basil pesto chicken atop warm rice with diced tomatoes, pine nuts, and fresh basil. A vibrant, comforting Italian-inspired meal.

# Ingredient List:

→ 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 toasted pine nuts, optional
10 - Fresh basil leaves for garnish

# Directions:

01 - Season chicken pieces evenly with salt and black pepper
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 constantly to coat chicken evenly. Cook for 1 to 2 minutes until heated through
04 - Divide warm rice equally among four serving bowls as the base layer
05 - Top each bowl with pesto chicken, diced tomatoes, Parmesan cheese, and toasted pine nuts if desired
06 - Garnish with fresh basil leaves and serve immediately while warm

# Expert Tips:

01 -
  • It uses pantry staples you probably already have, so theres no special shopping trip required.
  • The pesto does all the heavy lifting for flavor, which means minimal seasoning and maximum taste.
  • You can assemble each bowl in under five minutes once everything is cooked.
  • Leftovers actually taste better the next day when the flavors soak into the rice.
02 -
  • Dont skip cutting the chicken into smaller pieces, larger chunks take longer to cook and wont hold the pesto as well.
  • Add the pesto after you turn off the heat or reduce it to low, because high heat can make the basil taste bitter and dull the bright green color.
  • If your rice has been sitting in the fridge, warm it up before assembling so the bowl doesnt turn cold halfway through eating.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for two to three minutes, shaking the pan often, because they go from golden to burnt in seconds.
  • Make extra pesto chicken and keep it in the fridge for quick lunches, it tastes great cold on salads or tucked into wraps.
  • If your pesto tastes too oily, stir in a tablespoon of pasta water or chicken broth to loosen it and balance the richness.
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