Chicken Pesto Rice Bowl (Printable)

Tender basil pesto chicken served over warm rice with fresh tomato chunks, pine nuts, and Parmesan. A simple, comforting meal.

# 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 seasoned chicken and sauté for 6 to 8 minutes until golden brown and cooked through.
03 - Reduce heat to low, add basil pesto to the skillet, 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, Parmesan cheese, and toasted pine nuts if desired.
06 - Garnish with fresh basil leaves and serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than most takeout orders and tastes twice as fresh.
  • The pesto does all the flavor work, so you don't need a pantry full of spices.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can swap proteins or go meatless without losing any of the richness.
02 -
  • Don't add the pesto over high heat or it will lose its bright color and fresh flavor, low heat is key.
  • Cutting the chicken into evenly sized pieces means everything finishes cooking at the same time, no dry bits or undercooked centers.
  • Warm rice is essential because cold rice won't absorb any of the pesto and the bowl will feel disconnected instead of cohesive.
03 -
  • Toast the pine nuts in a dry skillet for two minutes until golden, they burn fast so watch them closely.
  • Use day old rice if you have it, it holds its shape better and doesn't get mushy when you mix everything together.
  • If your pesto tastes too sharp, stir in a teaspoon of honey to round out the flavors.
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