Save My neighbor handed me a jar of homemade pesto one summer afternoon, insisting I had to try it with chicken over rice. I was skeptical at first, doubting something so simple could be worth the hype. That evening, I tossed some chicken in the green sauce, cooked it up, and piled everything into a bowl with whatever vegetables I had on hand. The smell alone made my kitchen feel like a completely different place. One bite and I understood why she wouldn't stop talking about it.
I started making this bowl on repeat during the weeks when I needed something reliable and quick after long days. My kids would peek into the kitchen, drawn by the basil and garlic smell, and suddenly they were interested in dinner again. I loved how the colors looked in the bowls, bright and alive, like something worth sitting down for. It became our unofficial Monday night reset meal, the thing that made the week feel manageable. Even my partner, who usually skips vegetables, would go back for seconds.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Basil pesto (4 tbsp): This is the star, so use a good one whether it's homemade or a quality jar from the store with vibrant green color and fresh smell.
- Olive oil (1 tbsp): Helps the pesto coat the chicken evenly and adds a little richness to the marinade.
- Jasmine or basmati rice (240 g): Jasmine has a subtle floral note that pairs well with pesto, but basmati brings a light, fluffy texture that's hard to beat.
- Cherry tomatoes (200 g): Their sweetness balances the savory pesto and they add little bursts of juice in every bite.
- Cucumber (1 medium): Crisp and refreshing, it cuts through the richness and gives the bowl a cool contrast.
- Red onion (1 small): Thinly sliced, it adds a sharp bite that wakes up all the other flavors without overpowering them.
- Avocado (1 medium): Creamy and mild, it makes the whole bowl feel more luxurious and ties everything together.
- Baby spinach or mixed greens (60 g): A handful of greens adds color, texture, and a slight earthiness that complements the basil.
- Toasted pine nuts (2 tbsp, optional): They bring a nutty crunch that echoes the pesto and makes each bite more interesting.
- Fresh basil leaves: A final sprinkle on top makes it look restaurant-worthy and reinforces that fresh, herbaceous aroma.
Instructions
- Marinate the chicken:
- Toss the chicken pieces with pesto, olive oil, salt, and pepper in a bowl until every piece is coated in that vibrant green sauce. Let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have the time.
- Cook the rice:
- Rinse the rice under cold water until it runs clear, then bring water and salt to a boil in a saucepan. Add the rice, lower the heat, cover, and let it cook gently for 12 to 15 minutes until tender and fluffy.
- Cook the chicken:
- Heat a large skillet over medium heat and add the marinated chicken, spreading it out in an even layer. Stir occasionally and cook for 6 to 8 minutes until the chicken is cooked through and lightly browned at the edges.
- Prep the vegetables:
- While everything cooks, halve the tomatoes, dice the cucumber, slice the onion and avocado, and wash the greens. Having everything ready makes assembly quick and satisfying.
- Assemble the bowls:
- Divide the fluffy rice among four bowls, then top with chicken, fresh vegetables, and greens. Finish with a sprinkle of toasted pine nuts and a few basil leaves for that final touch.
- Serve:
- Serve immediately while the chicken and rice are still warm, or let it cool to room temperature for a different but equally delicious experience.
Save One evening, I served this to a friend who was going through a rough patch and just needed something comforting without being heavy. She sat at my kitchen counter, picking at the vegetables and chicken, and after a few bites she visibly relaxed. We didn't talk much, but the bowl did its job. Sometimes food doesn't need to be fancy or complicated to be exactly what someone needs.
Storing and Reheating
I learned the hard way to store the components separately if I want leftovers to taste fresh the next day. The rice and chicken keep well together in the fridge for up to three days, but the vegetables and greens should stay in their own container so they don't get soggy. When I reheat the chicken and rice, I add a splash of water and warm them gently in a skillet or microwave, then top with fresh vegetables and greens. It tastes almost as good as the first time, sometimes even better because the pesto flavor deepens overnight.
Swaps and Variations
I've swapped the rice for quinoa when I wanted more protein, and for cauliflower rice when I was in the mood for something lighter and faster. My sister uses shrimp instead of chicken and it cooks in half the time, which is perfect for her busy schedule. If you don't have pesto, a simple mix of olive oil, lemon juice, and fresh herbs works in a pinch, though it won't have quite the same punch. You can also toss in roasted red peppers, artichoke hearts, or a handful of arugula to change things up without losing the spirit of the bowl.
Serving Suggestions
This bowl is complete on its own, but sometimes I add a drizzle of balsamic glaze or a squeeze of lemon juice right before eating to brighten everything up. A sprinkle of crumbled feta or shaved Parmesan adds a salty, tangy note that pairs beautifully with the pesto. If I'm serving it to guests, I set out small bowls of extra toppings like olives, sun-dried tomatoes, or toasted seeds so everyone can customize their bowl.
- Serve with warm pita bread or garlic naan on the side for a heartier meal.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing contrast.
- Double the recipe and pack the leftovers for an easy lunch that tastes better than anything you'd buy.
Save This bowl has become one of those recipes I turn to when I need something reliable, colorful, and satisfying without spending hours in the kitchen. It reminds me that good food doesn't have to be complicated, just thoughtful and full of the flavors you love.
Recipe Guide
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor penetration. The pesto mixture tenderizes the meat while infusing it with aromatic basil and garlic notes.
- → Can I use store-bought pesto?
Absolutely. Store-bought pesto works perfectly fine. Choose a high-quality brand with fresh basil flavor. Homemade pesto allows you to control ingredients and adjust garlic, cheese, and pine nut quantities to your preference.
- → What rice varieties work best?
Jasmine or basmati rice are ideal choices for their fragrant aroma and fluffy texture. Long-grain white rice also works well. For whole grain options, try brown rice, though cooking time will increase to about 45 minutes.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Keep rice, chicken, and vegetables in separate containers to maintain optimal texture. Reheat chicken and rice gently, then add fresh vegetables before serving.
- → Can I make this dairy-free?
Yes. Traditional pesto contains Parmesan cheese, but many brands offer dairy-free versions. You can also make homemade pesto using nutritional yeast instead of cheese, or simply omit cheese entirely while maintaining basil, garlic, olive oil, and pine nuts.
- → What lower-carb alternatives work well?
Substitute regular rice with cauliflower rice for a light, low-carb option. Quinoa also works beautifully and adds extra protein. For paleo diets, use cauliflower rice or extra vegetables in place of grains.