Save My friend Sophie called me one weeknight, exhausted from work, asking what she could throw together fast that didn't taste like desperation. I rattled off this bowl without thinking, and the next day she texted me a photo with three fire emojis. That's when I realized I'd been making this combo for years without ever writing it down. It's the kind of meal that looks vibrant and intentional but comes together in the time it takes to steam rice and sear chicken. The basil pesto does all the heavy lifting while you just stand there, stirring and feeling like a genius.
I made this for my sister after she had her second kid, and she sat at the kitchen counter in silence for five minutes just eating. No phone, no conversation, just her and the bowl. She finally looked up and said it was the first thing she'd tasted in weeks that didn't come from a drive-through window. I've been bringing it to new parents ever since, because it's bright and filling without being heavy, and you can eat it with one hand if you need to.
Ingredients
- Boneless, skinless chicken breast (500 g): Cut it small so every piece gets coated in pesto and cooks fast without drying out.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the pesto glide around the pan.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken before it hits the heat so the flavor goes all the way through, not just on the surface.
- Basil pesto (1/2 cup): Store-bought is completely fine here, but if you have homemade, this is where it shines.
- Parmesan cheese (2 tbsp): Optional, but it adds a salty, nutty finish that makes everything taste more expensive.
- Cooked white or brown rice (2 cups): Use warm rice so the pesto melts into it a little and doesn't just sit on top.
- Tomatoes (2 medium): Diced fresh tomatoes cut through the richness and add a juicy pop of brightness.
- Pine nuts (2 tbsp): Toasted pine nuts bring crunch and a buttery flavor, but you can skip them if you don't have any.
- Fresh basil leaves: A handful torn on top makes it look like you tried, even if you didn't.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt and pepper in a bowl or right on your cutting board. Don't skip this step or the chicken will taste like a blank canvas under all that 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 untouched for a couple minutes so it gets golden, then stir and cook for 6 to 8 minutes total until cooked through.
- Stir in the pesto:
- Lower the heat and add the basil pesto, stirring until every piece of chicken is coated. Let it warm through for a minute or two, and the kitchen will smell like summer.
- Assemble the bowls:
- Divide the warm rice among four bowls, then top each with the pesto chicken. Scatter diced tomatoes over the top, and finish with Parmesan and pine nuts if using.
- Garnish and serve:
- Tear a few fresh basil leaves over each bowl and serve immediately while everything is still warm. The contrast between the hot chicken and cool tomatoes is what makes this bowl work.
Save The first time I made this for a potluck, I brought it in a big glass bowl and people kept coming back for seconds, scraping the sides. One guy asked if I catered on the side. I didn't have the heart to tell him it took me less than half an hour and that I'd made the rice in the microwave. Sometimes the simplest things are the ones people remember, and this bowl has become my signature move when I want to look like I have my life together.
Make It Your Own
This bowl is a template, not a rulebook. I've swapped the chicken for grilled tofu when my vegetarian cousin visits, and I've tossed in roasted zucchini and bell peppers when I had them sitting in the fridge. A squeeze of lemon juice over the top before serving wakes everything up and cuts through the richness of the pesto. Sometimes I use quinoa instead of rice, or even farro if I'm feeling fancy. The tomatoes are the only thing I wouldn't skip because they bring a freshness that keeps the bowl from feeling too heavy.
Storing and Reheating
I pack this into glass containers for lunch all the time, keeping the tomatoes separate until I'm ready to eat so they don't make everything soggy. The pesto chicken and rice reheat perfectly in the microwave for about 90 seconds, and honestly, the flavors meld even more overnight. If the rice dries out a bit, a splash of water or a drizzle of olive oil before reheating brings it back to life. It holds well in the fridge for up to three days, though it rarely lasts that long in my house.
Serving Suggestions
This bowl is filling enough on its own, but sometimes I'll serve it with a simple side salad dressed in lemon vinaigrette or a slice of crusty bread to soak up any extra pesto at the bottom. It's also great alongside roasted asparagus or green beans if you want to stretch it for company. For a heartier version, I've added a soft boiled egg on top, and the runny yolk mixing with the pesto is something I won't apologize for.
- Pair it with a crisp white wine or sparkling water with lemon.
- Add a handful of arugula on top for peppery bite.
- Serve with garlic bread if you want to go all in.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself. I hope it becomes one of those meals you make without looking at the recipe, the kind you can talk someone through over the phone while you're both cooking it at the same time.
Recipe FAQs
- → Can I prepare this dish ahead of time?
You can cook the chicken and prepare the rice in advance. Store them separately in the refrigerator. Assemble the bowls just before serving to keep the rice warm and the toppings fresh.
- → What type of rice works best?
Both white and brown rice work wonderfully with this dish. Brown rice adds a nuttier flavor and more fiber, while white rice offers a lighter, more delicate taste.
- → How can I make this vegetarian?
Substitute the chicken with grilled tofu, chickpeas, or white beans. These alternatives pair beautifully with pesto and provide excellent protein content.
- → What if I don't have fresh basil pesto?
Store-bought pesto works perfectly fine. You can also make your own by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil.
- → Are there allergy considerations?
This dish contains milk (Parmesan cheese and pesto) and tree nuts (pine nuts). Always check store-bought pesto labels for additional allergens.
- → What vegetables can I add?
Roasted zucchini, bell peppers, eggplant, or sun-dried tomatoes complement the pesto chicken beautifully. Add them during assembly for extra nutrition and flavor.