Chicken Pesto Rice Bowl (Print Version)

Tender pesto chicken over warm rice with fresh tomato chunks, pine nuts, and Parmesan. An easy Italian-inspired comfort bowl.

# What You'll 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, 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:

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, and optional Parmesan cheese and pine nuts.
06 - Garnish each bowl with fresh basil leaves and serve immediately.

# Expert Tips:

01 -
  • It comes together in less time than it takes to decide what to order for delivery.
  • The pesto does all the heavy lifting, so you get bold flavor without a long ingredient list.
  • Tomatoes add a pop of brightness that cuts through the richness and keeps every bite interesting.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not add the pesto over high heat or it will separate and lose that creamy texture you want clinging to the chicken.
  • Warm rice is essential because cold rice will cool down the chicken and make the pesto clump instead of coat.
  • If your pesto tastes too strong or salty, a squeeze of lemon juice right before serving will brighten everything up.
03 -
  • Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, watching closely because they burn fast and turn bitter.
  • If you are making your own pesto, freeze any extra in ice cube trays so you always have a perfect portion ready to toss into a quick dinner.
  • Let the chicken rest for a minute after cooking before adding the pesto so the residual heat warms the sauce without cooking it into separation.
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