Chicken Pesto Rice Bowl (Print)

Tender basil pesto chicken served over warm rice with fresh tomatoes, Parmesan, and pine nuts for a vibrant, satisfying meal.

# Components:

→ 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

# Directions:

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 evenly coat all chicken pieces. Cook for 1 to 2 minutes until heated through.
04 - Divide warm rice equally among four serving bowls, creating an even base for each bowl.
05 - Top each rice portion with pesto-coated chicken, diced tomatoes, Parmesan cheese, and toasted pine nuts if desired.
06 - Garnish each bowl with fresh basil leaves and serve immediately while rice and chicken are warm.

# Chef Secrets:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The pesto does all the heavy lifting, so even on tired weeknights, dinner feels vibrant and special.
  • You can dress it up with pine nuts and Parmesan or keep it simple with just chicken, rice, and tomatoes.
02 -
  • Don't add the pesto over high heat or it can turn bitter and lose its vibrant color.
  • Warm rice is key, cold rice will cool down the chicken and make the whole bowl feel flat.
  • If your pesto is thick, thin it with a teaspoon of pasta water or olive oil so it coats the chicken easily.
03 -
  • Toast your pine nuts in a dry skillet for just a few minutes, watching them closely because they burn fast.
  • Use day-old rice if you have it, it holds up better in the bowl and doesn't clump as much as freshly cooked rice.
  • A little lemon zest stirred into the pesto right before serving wakes up all the flavors.
Back