Chicken Pesto Rice Bowl (Print)

Tender pesto chicken served over warm rice with fresh tomatoes and Parmesan. A vibrant, easy Italian-inspired bowl.

# What You Need:

→ 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
06 - 2 tablespoons grated Parmesan cheese

→ Rice

07 - 2 cups cooked white or brown rice, warm

→ Toppings

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

# Directions:

01 - Season chicken pieces with salt and black pepper, ensuring even coating on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 8 minutes until golden and cooked through.
03 - Reduce heat to low, add basil pesto, and stir to coat the chicken evenly. Cook for 1 to 2 minutes until heated through.
04 - Divide warm rice among four serving bowls.
05 - Top each bowl with pesto chicken, diced tomatoes, Parmesan cheese, and toasted pine nuts.
06 - Garnish with fresh basil leaves and serve immediately.

# Helpful Hints:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • The pesto does all the heavy lifting, turning plain chicken and rice into something vibrant and satisfying.
  • You can make it with whatever you have on hand, swapping proteins or grains without losing the magic.
  • The fresh tomatoes cut through the richness, keeping each bite light and craveable.
02 -
  • Do not add the pesto over high heat or it will lose its bright color and fresh flavor, turning dull and bitter.
  • Warm your rice just before assembling so the pesto melts slightly into it, creating little pockets of flavor in every spoonful.
  • If your chicken pieces are uneven, pound them gently or slice thicker parts thinner so everything finishes cooking at the same time.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, watching them closely because they go from golden to burnt in seconds.
  • Make your own pesto in big batches and freeze it in ice cube trays so you always have some ready to go.
  • Use a mix of red and yellow tomatoes for a pop of color that makes the bowl look as good as it tastes.
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