Pesto Chicken Bowl (Print Version)

Tender pesto-marinated chicken over fluffy rice with fresh vegetables for a satisfying, nourishing meal.

# What You'll Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 4 tablespoons basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/4 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Fresh Vegetables & Toppings

09 - 1 1/2 cups cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1 small red onion, thinly sliced
12 - 1 medium avocado, sliced
13 - 2 cups baby spinach or mixed salad greens
14 - 2 tablespoons toasted pine nuts, optional
15 - Fresh basil leaves for garnish

# How To Make It:

01 - In a bowl, combine chicken pieces, basil pesto, olive oil, salt, and pepper. Mix well, cover, and marinate for at least 15 minutes or up to 2 hours in the refrigerator for deeper flavor.
02 - Rinse rice under cold water until the water runs clear. In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook for 12 to 15 minutes until rice is tender and water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - While rice cooks, heat a large skillet over medium heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
04 - Halve cherry tomatoes, dice cucumber, slice onion and avocado, and wash spinach or greens.
05 - Divide rice among 4 bowls. Top with cooked chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with basil leaves.
06 - Serve immediately. Enjoy warm or at room temperature.

# Top Tips:

01 -
  • It's ready in 40 minutes flat, no complicated timing games or last-minute stress.
  • The pesto does all the heavy lifting flavor-wise, so the chicken stays tender without needing fancy techniques.
  • You can eat it hot, cold, or somewhere in between, making it perfect for meal prep or spontaneous dinners.
02 -
  • Avocado browns almost instantly once cut, so slice it literally as you're plating—it sounds fussy but it changes how the bowl looks and feels to eat.
  • Store leftover components separately in the refrigerator; the moment you combine them, the vegetables start releasing water and the rice gets soggy, which is genuinely sad.
03 -
  • Make the pesto marinade the night before and store it separately from the chicken; when you're ready to cook, they come together like they've been waiting for each other.
  • If your avocado isn't ripe, a quick 30-second bath in warm water softens it enough to slice without turning to mush or staying hard as a rock.
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