Chicken Pesto Rice Bowl (Printable)

Tender basil pesto chicken over warm rice, topped with fresh tomatoes and pine nuts. Easy, gluten-free, and ready in 35 minutes.

# Ingredient List:

→ 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
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

# Steps:

01 - Season chicken pieces evenly with salt and black pepper
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 8 minutes until golden brown and cooked through
03 - Reduce heat to low, add basil pesto, and stir continuously to coat chicken evenly. Cook for 1 to 2 minutes until heated through
04 - Divide warm rice evenly among four serving bowls
05 - Add pesto chicken to each bowl, then top with diced tomatoes, Parmesan cheese, and toasted pine nuts if desired
06 - Garnish with fresh basil leaves and serve immediately

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is barely a thing.
  • The pesto does all the heavy lifting, flavor wise, no measuring spices or making sauces from scratch.
  • It feels like a restaurant bowl but costs a fraction and uses ingredients you probably have around.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't add the pesto while the pan is still screaming hot or it'll turn brown and bitter; low heat keeps it bright and fragrant.
  • If your rice is cold from the fridge, microwave it for a minute before assembling so the whole bowl feels cohesive and warm.
  • Taste the pesto before you add it, some store bought versions are saltier than others, and you might want to skip extra Parmesan if it's already punchy.
03 -
  • Make a double batch of the pesto chicken and freeze half; it thaws beautifully and makes weeknight dinners even faster.
  • Use kitchen shears to cut the chicken directly into the pan, it's faster than a knife and one less thing to wash.
  • If you're cooking for one, this scales down perfectly, and a single serving feels like a treat you made just for yourself.
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