Chicken Pesto Rice Bowl (Printable)

Vibrant bowl with tender basil pesto chicken, warm rice, and juicy tomatoes. Italian-inspired comfort in 35 minutes.

# 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

# How to Prepare:

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 6-8 minutes until golden brown and cooked through
03 - Reduce heat to low, add basil pesto, and stir continuously to coat the chicken evenly. Cook for 1-2 minutes until heated through
04 - Divide warm rice equally among four bowls
05 - Top each bowl with pesto-coated chicken, diced tomatoes, Parmesan cheese, and toasted pine nuts if using
06 - Garnish each bowl with fresh basil leaves and serve immediately

# Expert Advice:

01 -
  • It feels fancy but comes together faster than ordering takeout, perfect when you want comfort without the wait.
  • The pesto does all the heavy lifting for flavor, so you don't need a pantry full of spices or complicated techniques.
  • Cleanup is minimal since everything happens in one skillet and a few bowls.
  • Fresh tomatoes brighten the whole dish and add a juicy contrast to the rich, herby chicken.
02 -
  • Don't cook the pesto on high heat or it will turn brown and bitter, low and gentle is the way to keep it bright and fragrant.
  • If your chicken releases a lot of liquid, let it cook off before adding the pesto so the sauce doesn't get watery.
  • Warm rice is non negotiable, cold rice will suck the heat out of the chicken and make the whole bowl feel sad.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for two to three minutes, shaking often, they go from perfect to burnt in seconds.
  • If you're making your own pesto, freeze any extra in ice cube trays so you always have some ready for quick meals like this.
  • Cutting the chicken into uniform pieces ensures everything cooks at the same rate and you don't end up with some pieces dry and others undercooked.
Go Back