Chicken Pesto Rice Bowl

My neighbor knocked on my door one Tuesday evening holding a jar of homemade pesto, insisting I had to try it that night. I had leftover rice in the fridge and chicken thawing on the counter, so I tossed it all together in a skillet. The smell of basil and garlic filled my tiny kitchen, and within twenty minutes I was eating straight from the pan, standing at the stove. That bowl became my weeknight reset meal.

I made this for my sister after her first week back at work postpartum, and she texted me later that night saying it was the first meal she actually tasted in days. She loved that it felt nourishing but didn't require her to think or chop much. Now she keeps pesto stocked in her fridge just for this bowl. Sometimes the simplest dinners are the ones people remember.

Ingredients

• Boneless, skinless chicken breast (500 g): Cutting it into bite sized pieces helps it cook fast and soak up the pesto in every crevice.
• Olive oil (1 tbsp): Just enough to get a golden sear on the chicken without making the dish greasy.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the pesto shine without competing.
• Basil pesto (1/2 cup): The heart of this recipe, 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 each bowl feel a little more indulgent.
• Cooked white or brown rice (2 cups, warm): The base that soaks up all the pesto and keeps you full.
• Tomatoes (2 medium, diced): Freshness and acidity that brighten every forkful.
• Pine nuts (2 tbsp, toasted, optional): A little crunch that makes the texture more interesting.
• Fresh basil leaves: A final flourish that smells incredible and looks beautiful.

Instructions

Season the chicken:

Toss the chicken pieces with salt and pepper in a bowl. This simple step ensures every bite has flavor, not just the outside.

Sear the chicken:

Heat olive oil in a large skillet over medium high heat and add the chicken in a single layer. Let it cook undisturbed for about 3 minutes before stirring, so it gets a nice golden crust, then cook another 3 to 5 minutes until cooked through.

Stir in the pesto:

Lower the heat and add the basil pesto, stirring gently to coat every piece. Let it warm through for a minute or two, filling your kitchen with that unmistakable basil aroma.

Assemble the bowls:

Divide the warm rice among four bowls and top each with a generous scoop of pesto chicken. Scatter diced tomatoes over the top, then sprinkle with Parmesan and pine nuts if using.

Garnish and serve:

Finish with a few fresh basil leaves torn by hand. Serve immediately while everything is warm and fragrant.

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One night I added roasted red peppers I had leftover in the fridge, and my husband declared it the best version yet. That's when I realized this bowl is more of a template than a strict recipe. It welcomes whatever you have on hand and never judges you for improvising. It became the dish I make when I want comfort without commitment.

Swaps and Variations

If you want to make this vegetarian, swap the chicken for grilled tofu, chickpeas, or even white beans tossed in the pesto. I once used shredded rotisserie chicken when I was too tired to cook, and it worked beautifully. Brown rice adds a nutty chew, but jasmine or basmati rice makes it feel a little more special. You can also toss in roasted zucchini, bell peppers, or cherry tomatoes if you want more vegetables in the mix.

Make Ahead Tips

Cook your rice and chicken ahead of time and store them separately in the fridge for up to three days. When you're ready to eat, reheat the rice in the microwave with a splash of water, warm the chicken in a skillet with the pesto, and assemble fresh. I like to prep the tomatoes and basil in the morning so dinner comes together in under ten minutes. The pesto chicken also freezes well for up to a month, just thaw and reheat gently on the stove.

Serving Suggestions

This bowl is a full meal on its own, but sometimes I serve it with a simple side salad dressed in olive oil and lemon. A crusty piece of bread for scooping up extra pesto is never a bad idea. If you're feeding a crowd, set out all the components and let everyone build their own bowls with their favorite toppings.

• Add a drizzle of balsamic glaze for a sweet tangy contrast.
• Serve with a glass of chilled white wine or sparkling water with lemon.
• Leftovers make an excellent cold rice salad the next day.

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This bowl has carried me through rushed weeknights, lazy Sundays, and everything in between. I hope it becomes your easy answer too.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can cook the chicken and pesto separately and store them in the refrigerator for up to 3 days. Assemble the bowls fresh when ready to serve to keep the rice warm and toppings crisp.

→ What type of pesto works best?

Traditional basil pesto offers authentic flavor, but store-bought versions work wonderfully for convenience. You can also make homemade pesto by blending fresh basil, garlic, pine nuts, Parmesan, and olive oil for a fresher taste.

→ How do I make this vegetarian?

Simply replace the chicken with grilled tofu, chickpeas, or white beans. Maintain the same cooking technique and pesto coating for a hearty, protein-rich vegetarian version with identical flavor profiles.

→ Can I use different vegetables?

Absolutely. Roasted zucchini, bell peppers, eggplant, or fresh spinach pair beautifully with pesto. You can add them raw or roasted depending on your preference and available ingredients.

→ Is this dish suitable for meal prep?

The components keep well separately. Store cooked chicken in one container, pesto in another, and rice separately for up to 3-4 days. Assemble bowls fresh for best texture and temperature, or eat cold as a refreshing salad.

→ What can I substitute for pine nuts?

Walnuts, almonds, or sunflower seeds provide similar crunch and nutrition. Toast them lightly before adding for enhanced flavor. These alternatives work well for those with tree nut allergies or budget considerations.