Chicken Pesto Rice Bowl (Printable Version)

A vibrant, comforting bowl featuring tender basil pesto chicken over warm rice with fresh tomato chunks.

# What You'll Need:

→ 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

# Directions:

01 - Season chicken pieces with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned 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 rice bowl with pesto-coated chicken, diced tomatoes, and sprinkle with Parmesan cheese and pine nuts if desired.
06 - Garnish with fresh basil leaves and serve immediately while warm.

# Expert Hints:

01 -
  • It tastes like you spent an hour cooking but you were really just scrolling your phone while the rice cooked.
  • The pesto clings to every piece of chicken and turns plain rice into something you actually crave.
  • You can make it with whatever's already in your fridge and it still feels like a real meal.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't add the pesto to a screaming hot pan or it will turn bitter and separate into a greasy mess.
  • If your rice is cold, the pesto will seize up and clump instead of coating everything smoothly.
  • Use a light hand with the salt since both pesto and Parmesan are already salty.
03 -
  • Toast your pine nuts in a dry skillet for just a minute or two until golden, they go from bland to nutty and addictive.
  • If you're using store bought pesto, stir in a little extra Parmesan and a squeeze of lemon to make it taste homemade.
  • Keep a batch of cooked rice in the fridge so you can throw this together any night of the week without thinking.
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