Pesto Chicken Bowl

There's something about the smell of basil hitting a hot skillet that makes me stop whatever I'm doing. Years ago, I was meal prepping on a random Tuesday when a friend dropped by unexpectedly, and I tossed together what I had—pesto marinated chicken, some rice, whatever vegetables were lingering in the crisper drawer. They took one bite and asked for the recipe, which made me realize this wasn't just efficient cooking, it was actually delicious. That bowl became my go-to on days when I needed something that felt both comforting and bright.

I made this for my partner during that first spring when we realized we actually enjoyed cooking together. They handled the vegetables while I managed the chicken, and we kept bumping into each other laughing at how small our kitchen actually was. That collaboration somehow made the meal taste better, or maybe it was just the company—either way, it became our thing.

Ingredients

• Boneless, skinless chicken breast or thighs (500g): Thighs stay moister if you're not careful with timing, but breasts cook faster and keep things leaner—pick based on your mood, really.
• Basil pesto (4 tbsp): Store-bought saves time, but homemade pesto made in a mortar with fresh basil from your garden tastes incomparably better if you have the patience for it.
• Olive oil (1 tbsp): This helps the pesto coat the chicken evenly and prevents sticking in the skillet.
• Salt and pepper: Season the marinade generously—this is where flavor begins, not an afterthought.
• Jasmine or basmati rice (240g): Jasmine rice has a subtle floral quality that plays nicely with basil, while basmati is earthier; both work beautifully here.
• Water (480ml): The rice-to-water ratio is crucial, so measure carefully rather than eyeballing it.
• Cherry tomatoes (200g): The smaller ones burst with sweetness and look prettier halved in the bowl.
• Cucumber, red onion, avocado, fresh greens: These raw elements give the bowl its brightness and contrast against warm chicken and rice.
• Toasted pine nuts (2 tbsp): Optional but genuinely worth it for the textural crunch they add, though they can burn quickly so watch them closely if toasting at home.
• Fresh basil leaves for garnish: Tear them by hand rather than chopping so they don't bruise and turn dark.

Instructions

Marry the chicken with pesto:

Combine your chicken pieces with pesto, olive oil, salt, and pepper in a bowl, making sure each piece gets coated. Let it sit for at least 15 minutes, though overnight in the fridge deepens everything beautifully.

Get your rice ready:

Rinse the rice under cold water until the water runs clear—this removes excess starch and prevents a gummy result. Bring salted water to a boil, add rice, drop the heat low, cover, and don't peek for 12 to 15 minutes.

Cook the chicken while rice steams:

Heat a large skillet over medium heat and add your marinated chicken. Let it cook undisturbed for a minute or two so it gets a light golden crust, then stir occasionally until cooked through, about 6 to 8 minutes total.

Prep your fresh elements:

While everything cooks, halve your tomatoes, dice cucumber, slice red onion paper-thin, and get your avocado sliced—doing this while the main components finish means everything stays bright and crisp.

Build your bowls:

Divide fluffy rice among four bowls, then top each with chicken, scattered vegetables, and greens. Finish with a sprinkle of toasted pine nuts and fresh basil torn over the top.

Serve warm or chilled:

This bowl tastes wonderful right away while everything's warm, but it's equally lovely at room temperature, making it ideal for lunch the next day.

Save

There was a moment during a particularly stressful week when I ate this bowl at my desk and felt genuinely restored, not just fed. That's when I understood the difference between a recipe that works and a recipe that actually takes care of you—this one somehow does both.

The Pesto Question

I've gone both directions with pesto, and they're honestly different experiences. Homemade pesto using a mortar and pestle gives you this grassy, alive quality that comes from not crushing the basil into submission, but store-bought pesto saves you 15 minutes of your life and still delivers authentic flavor. The trick is to taste your pesto before you commit to it—sometimes a good brand surprises you, and sometimes you realize you'd rather take five minutes to make your own with what you have on hand.

Rice as Your Canvas

Jasmine rice brings a delicate sweetness that pairs unexpectedly well with basil's green intensity, while basmati offers an earthier anchor. I've also successfully used quinoa when I wanted more protein, and cauliflower rice when I was experimenting with lower carbs—the bowl adapts to what you need without losing its character. The rice is really just your vehicle for carrying everything else, so don't overthink it beyond the basic ratio and remembering to let it rest covered after cooking so the steam finishes the job.

Building Your Bowl with Intention

Assembly matters more than you'd think because how you distribute components affects every bite. If you pile everything in one spot, you might get a forkful of just greens or just chicken, but layering thoughtfully ensures balance throughout.

• Warm rice and chicken as your foundation, cool vegetables distributed throughout for temperature contrast.
• Save the avocado slices for the moment before eating so they don't oxidize and lose their silky appeal.
• Toast your own pine nuts if you have five minutes and raw ones on hand, since the difference between raw and toasted is the difference between fine and genuinely memorable.

Save

This bowl proved to me that satisfying food doesn't require complicated technique or rare ingredients—just an understanding of how flavors play together and respect for fresh components. Make it once and you'll understand why it became my answer to what's for dinner.

Recipe Questions & Answers

→ Can I use store-bought pesto?

Yes, store-bought basil pesto works perfectly for this bowl. Choose your favorite brand or make homemade pesto if preferred. Just ensure it's well-stirred before marinating the chicken.

→ What rice alternatives work well?

Cauliflower rice offers a lower-carb option, while quinoa provides extra protein. Both alternatives cook similarly and absorb the pesto flavors beautifully. Adjust cooking time according to package instructions.

→ How long should the chicken marinate?

Marinate for at least 15 minutes to infuse flavor. For deeper taste, refrigerate up to 2 hours before cooking. The basil and garlic penetrate the chicken, creating layers of aromatic flavor throughout each bite.

→ Can I prepare components ahead?

Absolutely. Cook rice and chicken in advance, chop vegetables, and store everything separately in airtight containers. Assemble bowls when ready to serve. Components stay fresh for 3-4 days when properly refrigerated.

→ What vegetables can I substitute?

Bell peppers, shredded carrots, or roasted zucchini work wonderfully. Add roasted eggplant slices or grilled asparagus for variety. Seasonal vegetables keep this bowl exciting and adaptable throughout the year.

→ Is this bowl freezer-friendly?

Freeze cooked chicken and rice separately for up to 3 months. Add fresh vegetables after reheating. The pesto-marinated chicken reheats beautifully without losing flavor or moisture.