Chicken Pesto Rice Bowl (Printable Version)

Tender basil pesto chicken over warm rice with fresh tomatoes. Quick, comforting, and bursting with Italian flavors.

# List of Ingredients:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Pesto

05 - 1/2 cup basil pesto, store-bought or homemade
06 - 2 tbsp grated Parmesan cheese, optional

→ Rice

07 - 2 cups cooked white or brown rice, warm

→ Toppings

08 - 2 medium tomatoes, diced
09 - 2 tbsp pine nuts, toasted, optional
10 - Fresh basil leaves for garnish

# How-To Steps:

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

# Expert Suggestions:

01 -
  • It rescues you on nights when cooking feels impossible but takeout feels wrong.
  • The pesto does all the heavy lifting while you look like you planned something special.
  • Every bite tastes bright and comforting at the same time, which is exactly what tired weeknights need.
02 -
  • Don't add the pesto over high heat or it'll turn dull and lose that vibrant green color and fresh taste.
  • If your rice is cold, the pesto won't soften into it the way it should, so reheat it or use freshly cooked.
  • Letting the chicken rest in the pesto for a minute off the heat lets the flavors soak in instead of just sitting on the surface.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for 2 to 3 minutes, watching them closely because they go from golden to burnt in seconds.
  • Use day old rice if you have it, it holds its shape better and doesn't get mushy under the pesto and toppings.
  • Taste your pesto before adding it to the chicken, some brands are saltier than others and you might need to adjust your seasoning.
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