Pin It My kitchen window was open one May afternoon when the smell of basil from the neighbor's garden drifted in, and I stood there holding a jar of pesto I'd been ignoring for weeks. I had chicken thawing, leftover rice in the fridge, and no plan whatsoever. What came together in twenty minutes turned into something I now make on autopilot whenever I need comfort without fuss. It's not fancy, but it tastes like I tried harder than I did.
I made this for my sister the night she came over exhausted from a long shift, and she ate two bowls without saying much. Afterward she asked for the recipe, which made me laugh because there really isn't one, just instinct and pesto. That's when I realized this dish works best when you're too tired to overthink it. It's the kind of meal that quietly takes care of you.
Ingredients
- Boneless, skinless chicken breast (500 g): Cut into bite sized pieces so they cook fast and soak up the pesto; if they're uneven sizes, the smaller bits get crispy and the bigger ones stay juicy.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the pesto coat everything smoothly later.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season the chicken before it hits the pan, not after, so the flavor goes all the way through.
- Basil pesto (1/2 cup): The heart of this dish; store bought works perfectly, but if you have homemade, it'll taste like summer in a spoon.
- Grated Parmesan cheese (2 tbsp, optional): Adds a salty, nutty finish that makes the whole bowl feel more complete.
- Cooked white or brown rice (2 cups, warm): Use whatever you have; day old rice from the fridge actually works great because it's drier and soaks up the pesto without getting mushy.
- Tomatoes (2 medium, diced): They add brightness and a little acidity that cuts through the richness of the pesto.
- Pine nuts (2 tbsp, toasted, optional): A handful of these scattered on top brings crunch and a buttery note that's worth the extra minute.
- Fresh basil leaves: Not just for looks; tearing a few over the bowl right before eating releases oils that make every bite smell incredible.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt and pepper in a bowl or right on the cutting board. Make sure every piece gets touched so nothing tastes flat later.
- Sauté the chicken:
- Heat olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer and let it sit undisturbed for a minute or two so it gets a golden crust. Stir and cook for another 6 to 8 minutes until it's cooked through and no longer pink inside.
- Coat with pesto:
- Turn the heat down to low and stir in the basil pesto, tossing the chicken until every piece is glossy and green. Let it warm through for 1 to 2 minutes, just enough to wake up the basil and garlic.
- Assemble the bowls:
- Divide the warm rice among four bowls, making a little nest in the center. Spoon the pesto chicken on top, then scatter diced tomatoes over everything.
- Finish and serve:
- Sprinkle Parmesan and toasted pine nuts over each bowl if you're using them, then tear a few fresh basil leaves on top. Serve immediately while the rice is warm and the chicken is still steaming.
Pin It I remember setting this down in front of a friend who swore they didn't like pesto, and watching them scrape the bowl clean without a word. They looked up sheepishly and asked if there was more rice. That's when I knew this recipe had a quiet kind of magic, the kind that sneaks up on people and changes their minds without announcing itself.
Making It Your Own
This bowl is forgiving and adaptable, which is why it's survived so many weeknights in my kitchen. Swap the chicken for grilled tofu or canned chickpeas if you want it vegetarian, and it still feels hearty and satisfying. I've also tossed in roasted zucchini, bell peppers, or even leftover green beans when I needed to clear out the fridge. A squeeze of lemon juice over the top before serving brings everything into sharper focus and makes the tomatoes taste even brighter.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the tomatoes will soften and release a little juice. I like to store the chicken and rice together and add fresh tomatoes and basil when I reheat it, which only takes a minute in the microwave. If the rice dries out, a splash of water or a drizzle of olive oil before reheating brings it back to life. Sometimes I'll crack an egg over the reheated bowl and stir it in for an entirely different meal the next day.
Final Touches
The difference between a good bowl and a great one often comes down to the last thirty seconds. Toast those pine nuts in a dry skillet until they smell nutty and golden, don't skip that step if you have the time. Use a mix of cherry tomatoes and heirloom varieties for color and sweetness, and always taste your pesto before it hits the pan.
- If you want more protein, a soft boiled egg on top turns this into breakfast or brunch.
- Swap brown rice for farro or quinoa if you're in the mood for something chewier.
- Leftovers make an excellent cold rice salad the next day, just add a little more olive oil and lemon.
Pin It This bowl has carried me through busy weeks, quiet evenings, and nights when I just needed something reliable. I hope it does the same for you.
Recipe FAQs
- → Can I use frozen chicken for this bowl?
Yes, frozen chicken works well. Thaw completely before seasoning and cooking to ensure even heat distribution and proper cooking time of 6-8 minutes.
- → What are good substitutes for basil pesto?
Try sun-dried tomato pesto, arugula pesto, or cilantro-lime pesto for different flavor profiles. Adjust quantities based on intensity of your chosen pesto.
- → How can I make this vegetarian?
Replace chicken with grilled tofu, chickpeas, or white beans. Maintain similar cooking techniques and adjust seasoning to complement your protein choice.
- → Can I prepare components ahead of time?
Cook rice in advance and store covered. Prepare pesto and chop vegetables up to 24 hours ahead. Cook chicken just before serving for best texture and flavor.
- → What rice varieties work best?
White rice, brown rice, jasmine, or basmati all pair well. For extra nutrition, use brown rice or quinoa as a one-to-one substitute.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3 days. Assemble fresh bowls as needed to maintain rice texture and freshness of toppings.