Save to Pinterest My neighbor knocked on my door one Thursday evening holding a jar of homemade pesto, insisting I try it with chicken. I tossed some cubed breasts in the emerald sauce, cooked them fast in a hot pan, and piled everything over rice with whatever vegetables were languishing in my crisper drawer. The smell alone made my kitchen feel like a tiny trattoria, and I've been making some version of this bowl ever since.
I made this for a potluck once, arriving with the chicken still warm and the vegetables packed in separate containers. People built their own bowls at the table, and I watched them layer greens, tomatoes, and avocado like they were painting. Two friends asked for the recipe before they even finished eating, and one still texts me photos every time she makes it.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and forgive a minute or two of overcooking, but breasts work beautifully if you watch the clock.
- Basil pesto (4 tbsp): The heart of this dish. Store bought is perfectly fine, but if you have fresh basil and a blender, homemade pesto takes five minutes and tastes like summer.
- Olive oil (1 tbsp): Helps the pesto cling to the chicken and keeps everything from sticking to the pan.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that lets the pesto shine without competing for attention.
- Jasmine or basmati rice (240 g uncooked): Jasmine has a subtle floral note, basmati stays fluffy and separate. Either one makes a soft, fragrant bed for the chicken.
- Water (480 ml) and salt (1/2 tsp): The foundation of perfectly cooked rice. Measure carefully and resist the urge to peek under the lid.
- Cherry tomatoes (200 g, halved): They burst with sweetness and add pops of color that make the bowl look alive.
- Cucumber (1 medium, diced): Cool, crisp, and refreshing. It balances the richness of the pesto with every bite.
- Red onion (1 small, thinly sliced): A little sharpness and crunch. Soak the slices in cold water for five minutes if raw onion bites too hard.
- Avocado (1 medium, sliced): Creamy, buttery, and it turns this bowl into something that feels indulgent.
- Baby spinach or mixed greens (60 g): Tuck them under the warm chicken and they wilt just enough to be tender but still fresh.
- Toasted pine nuts (2 tbsp, optional): A handful of crunch and a nutty richness that echoes the pesto.
- Fresh basil leaves: The final flourish. Tear them with your hands for the best aroma.
Instructions
- Marinate the chicken:
- In a bowl, toss chicken pieces with basil pesto, olive oil, salt, and pepper until every piece is coated in green. Cover and let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have the time.
- Cook the rice:
- Rinse the rice under cold water until it runs clear, then bring water and salt to a boil in a medium saucepan. Add the rice, cover tightly, and reduce heat to low for 12 to 15 minutes until tender and the water is gone.
- Pan sear the chicken:
- Heat a large skillet over medium heat and add the marinated chicken in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden on the edges and cooked through.
- Prep the fresh vegetables:
- While the rice and chicken cook, halve the tomatoes, dice the cucumber, slice the onion and avocado, and wash the greens. Lay everything out so assembly feels like play.
- Build the bowls:
- Divide the fluffy rice among four bowls, then top with chicken, tomatoes, cucumber, onion, avocado, and greens. Sprinkle with pine nuts and scatter torn basil leaves over the top.
- Serve:
- Bring the bowls to the table warm or let them cool to room temperature. Either way, they taste like care.
Save to Pinterest One Saturday afternoon, I made this bowl for myself and ate it outside on the back steps. The sun was warm, the basil smelled like July, and I remember thinking that sometimes the best meals are the ones you make just because you want to feel good. This recipe does that every single time.
How to Store and Reheat
Keep the rice, chicken, and fresh vegetables in separate airtight containers in the refrigerator for up to three days. The greens and avocado stay freshest when added just before serving. Reheat the rice and chicken gently in the microwave or on the stovetop with a splash of water, then assemble with cold or room temperature vegetables for the best contrast in texture and temperature.
Smart Swaps and Variations
Swap the rice for cauliflower rice or quinoa if you want something lighter or more protein rich. Use sun dried tomato pesto or arugula pesto when you crave a different flavor. Add crumbled feta, a drizzle of balsamic glaze, or a squeeze of lemon juice to brighten every bite. I once stirred in roasted chickpeas for extra texture, and it became a favorite variation in its own right.
Make It Your Own
This bowl is forgiving and flexible, so follow your instincts and use what you have. Roasted bell peppers, shredded carrots, or steamed broccoli all belong here. If you meal prep, marinate the chicken the night before and cook everything in one big batch on Sunday. Assemble bowls throughout the week and feel like you have a personal chef hiding in your fridge.
- Toast the pine nuts in a dry skillet until they smell nutty and turn golden, it takes two minutes and makes a difference.
- If you are dairy free, choose a vegan pesto or make your own with nutritional yeast instead of Parmesan.
- Serve with a wedge of lemon on the side for anyone who loves a citrusy finish.
Save to Pinterest This bowl has become my answer to busy weeks, last minute guests, and days when I need something nourishing without a lot of fuss. I hope it does the same for you.
Answers to Recipe Questions
- → How long should I marinate the chicken in pesto?
Marinate the chicken for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator. Longer marination allows the basil pesto flavors to penetrate deeper into the meat for more intense taste.
- → Can I use store-bought pesto for this bowl?
Absolutely! Store-bought basil pesto works perfectly well. Choose a high-quality brand for best flavor, or make your own homemade pesto if you prefer controlling the ingredients and freshness.
- → What vegetables work best in this pesto chicken bowl?
Cherry tomatoes, cucumber, red onion, avocado, and baby spinach create a perfect balance. You can also add bell peppers, shredded carrots, or roasted vegetables based on seasonal availability and personal preference.
- → How do I store leftovers for meal prep?
Store components separately in airtight containers. Keep cooked chicken, rice, and chopped vegetables in the refrigerator for up to 3-4 days. Reheat chicken and rice gently, then assemble with fresh vegetables just before serving.
- → Is this bowl gluten-free?
Yes, this bowl is naturally gluten-free when using gluten-free pesto. Many traditional pesto brands contain gluten, so always check labels or prepare homemade pesto with gluten-free ingredients to ensure safety.
- → Can I substitute the rice with other grains?
Certainly! Try cauliflower rice for a low-carb option, quinoa for extra protein, or farro for a nutty texture. Each grain brings unique qualities while complementing the pesto chicken beautifully.