Pesto Chicken Bowl (Printable Version)

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

# What You 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 - 1.25 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt

→ Fresh Vegetables & Toppings

09 - 1.5 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

# Step-by-Step Guide:

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

# Expert Advice:

01 -
  • The pesto does all the heavy lifting for flavor, so you're basically just cooking protein and rice while tasting like you spent hours in the kitchen.
  • Everything comes together in 40 minutes, making it perfect for weeknight dinners when you're tired but want something that doesn't taste rushed.
  • You can prep components ahead and assemble fresh, which is why it became my favorite thing to bring to potlucks—it travels beautifully.
02 -
  • Don't skip rinsing your rice—I learned this the hard way with a gluey disaster that taught me that step isn't just tradition, it actually changes the texture completely.
  • The avocado should go in last, right before eating, because it browns and gets mealy if it sits too long with salt and acid from the vegetables.
03 -
  • Marinate your chicken for as long as you can—even just an extra hour in the fridge means deeper pesto penetration and more forgiving cooking time.
  • If your pesto seems thick, thin it with an extra splash of olive oil so it coats chicken more evenly during cooking and won't clump in the bowl.
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