Pesto Chicken Bowl (Printer View)

Marinated chicken in basil pesto over fluffy rice with fresh vegetables for a complete, nourishing meal.

# What you'll need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 4 tablespoons basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/4 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Fresh Vegetables & Toppings

09 - 1 1/2 cups cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1 small red onion, thinly sliced
12 - 1 medium avocado, sliced
13 - 2 cups baby spinach or mixed salad greens
14 - 2 tablespoons toasted pine nuts, optional
15 - Fresh basil leaves for garnish

# Method:

01 - Combine chicken pieces, basil pesto, olive oil, salt, and pepper in a bowl. Mix well, cover, and marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor.
02 - Rinse rice under cold water until the water runs clear. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook for 12-15 minutes until rice is tender and water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - While rice cooks, heat a large skillet over medium heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
04 - Halve cherry tomatoes, dice cucumber, slice onion and avocado, and wash spinach or greens.
05 - Divide rice among 4 bowls. Top with cooked chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with basil leaves.
06 - Serve immediately. Enjoy warm or at room temperature.

# Expert Advice:

01 -
  • It feels like a restaurant bowl but comes together in your own kitchen with barely any fuss.
  • The pesto does all the heavy lifting, turning plain chicken into something you actually crave.
  • You can swap out the vegetables based on what's in your fridge and it still works beautifully.
  • It's filling enough to keep you satisfied without that heavy, sluggish feeling afterward.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and clumpy instead of light and fluffy.
  • Let the rice rest covered for 5 minutes after cooking so the grains finish steaming and separate beautifully when you fluff them.
  • If the chicken starts to stick or brown too fast, lower the heat slightly and add a splash of water to the pan.
  • Slice the avocado just before serving or it will start to brown and lose its fresh appeal.
03 -
  • Use chicken thighs if you tend to multitask in the kitchen, they're much more forgiving and stay moist even if you cook them a minute or two longer.
  • Toast the pine nuts in a dry skillet for just a minute or two until fragrant, it makes a noticeable difference in flavor and crunch.
  • Make extra pesto and freeze it in ice cube trays so you always have some on hand for quick weeknight meals.
  • If your pesto is too thick, thin it with a tablespoon of olive oil or a splash of pasta water to make it coat the chicken more evenly.
Return