Chicken Pesto Rice Bowl (Printer-Friendly)

Tender basil pesto chicken served over warm rice, topped with fresh tomatoes and crunchy pine nuts.

# What You’ll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper

→ Pesto

05 - 1/2 cup basil pesto
06 - 2 tbsp grated Parmesan cheese, optional

→ Rice

07 - 2 cups cooked white or brown rice, warm

→ Toppings

08 - 2 medium tomatoes, diced
09 - 2 tbsp toasted pine nuts, optional
10 - Fresh basil leaves for garnish

# How to Make It:

01 - Season chicken pieces 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 and cooked through.
03 - Reduce heat to low, add basil pesto, and stir to coat the chicken evenly. Cook for 1 to 2 minutes until heated through.
04 - Divide warm rice among four bowls.
05 - Top each bowl with pesto chicken, diced tomatoes, and a sprinkle of Parmesan cheese and pine nuts if using.
06 - Garnish with fresh basil leaves and serve immediately.

# Expert Tips:

01 -
  • It tastes like a restaurant dish but comes together faster than ordering takeout.
  • The pesto does all the heavy lifting, so you get bold flavor without a long ingredient list.
  • Every bite feels bright and satisfying, with the tomatoes cutting through the richness just right.
02 -
  • Don't add the pesto over high heat or it can turn bitter and lose its bright green color.
  • Use warm rice, not cold, or the pesto won't coat it properly and the whole bowl feels disconnected.
03 -
  • Always check your store bought pesto for quality, some brands are oily and lack flavor, so taste it first and add extra Parmesan or fresh basil if needed.
  • Toast your pine nuts in a dry skillet over medium heat, watching them closely, because they go from golden to burnt in seconds.
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