Chicken Pesto Rice Bowl

The smell of basil always pulls me back into the kitchen, even when I'm distracted. One evening after a long day, I stood staring into the fridge with zero motivation to cook anything elaborate. Then I spotted leftover rice, a jar of pesto, and chicken thawing on the counter. What started as a lazy dinner became one of those meals I crave on repeat. Sometimes the best recipes aren't planned, they're just pieced together from what's already there.

I made this for a friend who claimed she didn't like chicken because it always turned out dry. She finished her bowl before I even sat down. Watching her scrape up every last grain of rice made me realize how much texture and moisture matter. The pesto keeps the chicken juicy, and the tomatoes add little bursts of freshness that make each bite feel alive. Now she texts me every few weeks asking if I'm making those bowls again.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut into bite sized pieces so they cook fast and soak up the pesto evenly, no one wants a bland center.
• Olive oil (1 tbsp): Just enough to get a 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 soul of this dish, whether homemade or store bought, look for one with good olive oil and fresh basil listed first.
• Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes the whole bowl feel more indulgent.
• Cooked rice (2 cups, warm): White or brown, your choice, just make sure it's warm so it doesn't cool down the chicken.
• Tomatoes (2 medium, diced): Use ripe ones for sweetness and acidity, they cut through the richness like a little wake up call.
• Pine nuts (2 tbsp, toasted, optional): A quick toast in a dry pan brings out their buttery crunch.
• Fresh basil leaves: A handful torn on top makes it look and taste like you put in way more effort than you did.

Instructions

Season the chicken:

Toss the bite sized chicken pieces with salt and pepper in a bowl. This step takes ten seconds but makes sure every piece has flavor, not just the ones that touch the pesto.

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 and no longer pink inside.

Coat with pesto:

Lower the heat to keep the basil from browning, then stir in the pesto until every piece of chicken is glossy and green. 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 over each bowl, then finish with Parmesan, toasted pine nuts, and a few torn basil leaves.

Serve immediately:

These bowls are best when the rice is still warm and the tomatoes are cool and fresh. Grab a fork and dig in while everything is at its peak.

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One night I was running late and my partner set the table while I finished cooking. When I brought the bowls over, he said it looked like something from a restaurant. It wasn't the compliment that stuck with me, it was how we sat there talking and laughing over something I'd thrown together in twenty minutes. Food doesn't have to be complicated to feel special, it just has to taste good and bring people together.

Making It Your Own

This recipe is incredibly forgiving and loves improvisation. I've swapped the chicken for grilled tofu when my vegetarian sister visits, and it holds the pesto just as well. Roasted zucchini, bell peppers, or even leftover grilled veggies make great additions if you want more color and texture. A squeeze of lemon juice over the finished bowl adds brightness that makes everything pop, especially if your pesto leans rich.

Storage and Reheating

Leftovers keep well for up to three days in the fridge, but I store the components separately so the tomatoes and basil stay fresh. The pesto chicken reheats beautifully in a skillet with a splash of water to loosen the sauce. I usually make a fresh batch of rice or quinoa when I'm ready to eat again, it only takes a few minutes and tastes so much better than reheated grains.

Serving Suggestions

These bowls are filling on their own, but sometimes I'll serve them with a simple side salad dressed in lemon and olive oil. Garlic bread or focaccia is perfect for scooping up any extra pesto left in the bowl. If you're feeding a crowd, set out the components buffet style and let everyone build their own bowl with their favorite toppings.

• Add a drizzle of balsamic glaze for a sweet tangy finish.
• Toss in arugula or spinach right before serving for extra greens.
• Use jasmine or basmati rice for a fragrant twist.

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This bowl has become my go to when I want something nourishing without spending an hour in the kitchen. It's proof that simple ingredients, when treated right, can turn into something you'll crave again and again.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can cook the chicken and prepare the rice up to 2 days in advance. Store them separately in airtight containers. Assemble the bowl with fresh toppings just before serving to maintain optimal texture and freshness.

→ What's the best way to make homemade basil pesto?

Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth. You can adjust consistency by adding more oil. Fresh pesto stays vibrant and offers superior flavor compared to store-bought versions.

→ Can I use a different protein instead of chicken?

Absolutely. Grilled tofu, chickpeas, or shrimp work wonderfully as substitutes. Vegetarian options like roasted cauliflower or white beans also pair beautifully with the basil pesto and maintain the same cooking time.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink inside. It should be golden on the outside and tender throughout, typically taking 6-8 minutes with bite-sized pieces.

→ What vegetables pair well with this bowl?

Roasted zucchini, bell peppers, eggplant, and sun-dried tomatoes complement the basil pesto beautifully. You can also add fresh spinach, cucumber slices, or roasted cherry tomatoes for varied textures and flavors.

→ Is this dish suitable for meal prep?

Yes, it's excellent for meal prep. Prepare components separately and store in containers for up to 3 days. Keep the pesto coating separate if preparing ahead, then combine with chicken just before eating to prevent sogginess.