Pin My neighbor handed me a jar of homemade pesto over the fence one Saturday morning, insisting I needed to try it that day. I had chicken thawed and leftover rice in the fridge, so I tossed it all together without much of a plan. The smell of basil hitting the warm skillet made my kitchen smell like a trattoria, and I knew instantly this was going to be one of those meals I'd make on repeat. Sometimes the best recipes happen when you're not overthinking it.
I started making this bowl for my kids after soccer practice because they needed something filling but not heavy. They'd come in sweaty and starving, and I could have it on the table before they finished washing their hands. The fresh tomatoes on top became non-negotiable after my youngest declared them the best part, and now I always keep a couple ripe ones on the counter just in case.
Ingredients
- Boneless, skinless chicken breast (500 g): I cut mine into small, even pieces so they cook quickly and soak up the pesto in every bite.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the pesto coat everything smoothly.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the basil shine without competing for attention.
- Basil pesto (1/2 cup): This is your flavor powerhouse, whether you make it yourself or grab a good jar from the store.
- Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes the bowl feel a little more indulgent.
- Cooked white or brown rice (2 cups, warm): The foundation that soaks up all the pesto and keeps you satisfied.
- Medium tomatoes (2, diced): They add brightness and a juicy contrast to the rich, herby chicken.
- Pine nuts (2 tbsp, toasted, optional): A little crunch goes a long way, and toasting them brings out a buttery sweetness.
- Fresh basil leaves: More than a garnish, they remind you this dish is all about that fresh, green flavor.
Instructions
- Season the chicken:
- Sprinkle salt and pepper over your bite-sized chicken pieces, tossing them gently with your hands so every piece gets a little love. This step only takes a minute but makes a real difference in flavor.
- 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 undisturbed for a couple minutes to get golden edges, then stir and cook for 6 to 8 minutes total until cooked through and no longer pink inside.
- Coat with pesto:
- Lower the heat and stir in the basil pesto, tossing the chicken until every piece is glossy and green. Let it warm through for a minute or two, and your kitchen will smell incredible.
- Assemble the bowls:
- Divide warm rice among four bowls, then spoon the pesto chicken right on top. Scatter diced tomatoes over everything, and if you're using Parmesan and pine nuts, sprinkle them on now.
- Garnish and serve:
- Tear a few fresh basil leaves over each bowl and serve immediately while everything is warm and fragrant. A squeeze of lemon juice at the table is a nice touch if you want a little extra brightness.
Pin One night I made this for a friend who was going through a rough patch, and she sat at my kitchen counter quietly eating her bowl with tears in her eyes. She told me it was the first meal that week that actually tasted like something. Sometimes comfort isn't about complexity, it's just about something warm and green and real.
Make It Your Own
I've swapped chicken for grilled tofu when my vegetarian sister visits, and it holds up beautifully with the pesto. Chickpeas work too, especially if you crisp them up a little in the skillet first. You can also toss in roasted zucchini or bell peppers if you want more vegetables, and brown rice instead of white gives it a nuttier, heartier feel.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though I store the components separately so the rice doesn't get soggy. Reheat the chicken gently in a skillet with a splash of water or broth to keep it moist, and freshen up the tomatoes and basil right before serving. The pesto can darken a bit overnight, but the flavor stays bright.
What to Serve Alongside
This bowl is pretty complete on its own, but I like to serve it with a simple arugula salad dressed with lemon and olive oil. Garlic bread or focaccia is great for mopping up any pesto left in the bowl. If you want something lighter, sliced cucumber with a sprinkle of salt and a drizzle of balsamic is refreshing and easy.
- A crisp white wine or sparkling water with lemon makes it feel like a real dinner moment.
- If you're feeding kids, a side of roasted sweet potato wedges is always a hit.
- Keep extra Parmesan and pine nuts on the table so everyone can add more if they want.
Pin This bowl has become my weeknight shortcut to feeling like I actually cooked something worth sitting down for. I hope it lands on your table as easily as it does on mine.
Recipe Q&A
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto will provide deeper basil flavor and better texture. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil to your preferred consistency, then follow the same cooking method.
- → What's the best way to cook the rice ahead of time?
Prepare rice up to 24 hours in advance and refrigerate. Gently reheat on the stovetop with a splash of water, or warm briefly in the microwave before assembling bowls to maintain optimal texture.
- → How do I prevent the chicken from drying out?
Cut chicken into uniform bite-sized pieces and cook over medium-high heat for 6-8 minutes maximum. Avoid overcooking by checking internal temperature reaches 165°F. The pesto coating seals in moisture.
- → What vegetables can I add to customize this bowl?
Roasted zucchini, bell peppers, eggplant, or sun-dried tomatoes complement the pesto beautifully. Add fresh spinach, arugula, or cucumber for crunch. Roast vegetables separately before layering.
- → Is this dish suitable for meal prep?
Yes. Store components separately in airtight containers for up to 3 days. Keep chicken and pesto together, rice separate, and fresh toppings in another container. Assemble just before serving for best texture.
- → How can I make this vegetarian?
Substitute chicken with pressed tofu, chickpeas, or white beans. Coat similarly with pesto and warm through. The cooking time reduces to 2-3 minutes for pre-cooked legumes.