Pesto Chicken Bowl

My neighbor stopped by one afternoon with a jar of homemade basil pesto, insisting I do something interesting with it beyond the usual pasta. That evening, I tossed it with chicken, threw together some rice, and suddenly had this vibrant bowl that felt both comforting and bright. It became the dish I reach for when I want something that tastes like care but takes barely forty minutes.

I made this for my sister during her first week back from traveling, and watching her close her eyes on that first bite reminded me why simple, fresh food matters. She asked for the recipe immediately, though I think what she really wanted was the moment itself.

Ingredients

• Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier if you're not careful, but I prefer them for this because the pesto keeps everything tender and flavorful.
• Basil pesto (4 tbsp): Use store-bought if you're short on time, or make your own if you have fresh basil and want that garden-fresh taste.
• Olive oil (1 tbsp): Helps the pesto coat the chicken evenly and adds richness to the marinade.
• Salt and black pepper: Season generously—the marinade is your only chance to season the chicken deeply.
• Jasmine or basmati rice (240 g): Jasmine has a subtle sweetness that pairs beautifully with the pesto's sharpness.
• Water (480 ml) and salt for rice: Rinsing the rice removes starch and helps each grain stay separate and fluffy.
• Cherry tomatoes (200 g): Their sweetness balances the herbaceous pesto perfectly.
• Cucumber, red onion, avocado: These vegetables add freshness and crunch that keep the bowl from feeling heavy.
• Baby spinach or mixed greens (60 g): A bed of greens makes the bowl feel more substantial and adds earthiness.
• Toasted pine nuts (2 tbsp, optional): They add a subtle nuttiness and pleasant texture, but don't skip them if you have them on hand.
• Fresh basil leaves for garnish: A handful at the end transforms the bowl and reminds everyone this came from your kitchen.

Instructions

Marinate the chicken:

Combine your chicken pieces with the pesto, olive oil, salt, and pepper in a bowl, mixing until every piece is coated. Even fifteen minutes makes a difference, but if you have time, let it sit in the refrigerator for an hour or two—the flavors deepen and the chicken absorbs the basil.

Start the rice:

Rinse your rice under cold running water, stirring gently with your fingers until the water runs clear. Bring salted water to a boil in a saucepan, add rice, then lower the heat and cover, letting it steam for about twelve to fifteen minutes until tender and the liquid disappears.

Cook the chicken:

While rice cooks, heat a large skillet over medium heat and add your marinated chicken, stirring occasionally. You want it cooked through and lightly golden at the edges, which takes about six to eight minutes—listen for that gentle sizzle that tells you it's happening.

Prepare the vegetables:

While everything else cooks, halve your tomatoes, dice the cucumber, thinly slice the red onion and avocado, and give your greens a quick rinse. Having everything ready means assembly is just about arranging rather than rushing.

Assemble your bowls:

Divide the fluffy rice among four bowls, then top each with chicken, vegetables, and greens. Sprinkle with toasted pine nuts if you're using them and finish with a few fresh basil leaves scattered on top.

Serve and enjoy:

Eat it warm right away, or let it cool to room temperature—this bowl is forgiving and delicious either way. A squeeze of fresh lemon on the side brightens everything if you have it.

Save

There's something about a bowl that just feels right on days when you need nourishment but not heaviness. This dish became my go-to answer when friends asked what I was cooking, because it always made people feel like they were eating something special.

The Pesto Difference

I used to think pesto was just for pasta until I started experimenting with it as a marinade. The basil, garlic, and pine nuts create this flavor foundation that makes simple chicken taste like restaurant food, and the olive oil keeps everything moist even if you're cooking in a regular skillet without a lid.

Why This Bowl Works

The structure of a bowl matters—rice creates a base that soaks up flavors, protein keeps you satisfied, and raw vegetables add brightness and texture that make each bite interesting. I realized early on that this combination works because nothing competes; everything supports everything else.

Making It Your Own

I love this bowl because it's a canvas for whatever vegetables look good at your market that week. Some days I add roasted red peppers, other times I swap spinach for arugula, and once I added thinly shaved fennel just to see what would happen. It worked beautifully.

• Crumble feta cheese over the top if you want richness and a slight salty tang.
• A drizzle of balsamic glaze at the end adds depth without overwhelming the pesto's brightness.
• Store leftover components separately in the refrigerator, keeping greens and avocado away from the warm rice to prevent sogginess.

Save

This bowl has quietly become one of those recipes I make without thinking because it's reliable and makes people happy. That's really all you need.

Recipe FAQs

→ Can I use store-bought pesto?

Yes, store-bought basil pesto works perfectly in this dish. Choose a high-quality brand for the best flavor. You can also make homemade pesto if you prefer to control the ingredients.

→ How long should I marinate the chicken?

Marinate the chicken for at least 15 minutes to absorb the pesto flavors. For deeper flavor, you can refrigerate the marinated chicken for up to 2 hours before cooking.

→ Can I make this bowl low-carb?

Absolutely. Substitute the jasmine rice with cauliflower rice or quinoa for a lower-carb version. This adjustment maintains the bowl's satisfying nature while reducing carbohydrate content.

→ What other vegetables can I add?

You can customize the vegetables based on preference or seasonal availability. Bell peppers, shredded carrots, roasted zucchini, or grilled eggplant all work beautifully with the pesto chicken.

→ How should I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Keep the chicken, rice, and fresh vegetables in separate containers to maintain optimal texture and freshness.

→ Is this suitable for meal prep?

Yes, this bowl is excellent for meal prep. Cook the chicken and rice in advance, chop your vegetables, and store everything separately. Assemble individual portions when ready to eat.