Chicken Pesto Rice Bowl

My neighbor handed me a jar of homemade pesto last summer, and I stared at it for days wondering what to do beyond pasta. One evening I had leftover rice, some chicken, and a pile of tomatoes from the garden. I tossed it all together in a bowl, drizzled that bright green pesto over the top, and suddenly dinner felt like a small celebration. The basil smell filled the kitchen, and I realized sometimes the best meals come from trusting what you have on hand.

I made this for my sister when she stopped by unannounced one Tuesday. She was skeptical about pesto on anything but noodles, but after one bite she asked me to write it down. We sat at the counter with our bowls, talking through mouthfuls, and she admitted she never thought rice could taste this good. That night it became her weeknight go to, and now she texts me photos every time she makes it.

Ingredients

• Boneless, skinless chicken breast (500 g): Cut into bite sized pieces so they cook fast and soak up the pesto, and always pat them dry before seasoning for a better sear.
• Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the pesto spread smoothly without feeling greasy.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the basil and garlic shine through without competing.
• Basil pesto (1/2 cup): The heart of this bowl, whether you make it yourself or grab a good jar, it should taste green and garlicky and a little nutty.
• Grated Parmesan cheese (2 tbsp, optional): Adds a salty, umami boost that makes the pesto creamier and more complex.
• Cooked white or brown rice (2 cups, warm): The base that soaks up all the flavors, and warm rice is key so the pesto melts into every grain.
• Tomatoes (2 medium, diced): Fresh, juicy, and bright, they balance the richness and add a pop of color and acidity.
• Pine nuts (2 tbsp, toasted, optional): A little crunch and toasted nuttiness that makes each bite more interesting.
• Fresh basil leaves: A handful torn over the top brings the whole dish together and smells like summer.

Instructions

Season the chicken:

Toss the chicken pieces with salt and pepper in a bowl, making sure every piece gets a little love. This simple step builds the foundation for all the flavor to come.

Sear the chicken:

Heat olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Let it sizzle undisturbed for a couple minutes so it gets golden, then stir and cook for 6 to 8 minutes total until cooked through and no longer pink inside.

Coat with pesto:

Turn the heat down to low, spoon in the basil pesto, and stir gently to coat every piece of chicken in that fragrant green sauce. Let it warm through for 1 to 2 minutes, stirring occasionally so nothing sticks.

Assemble the bowls:

Divide the warm rice among four bowls, creating a soft bed for everything else. Spoon the pesto chicken right on top, letting some of that sauce drip down into the rice.

Add the toppings:

Scatter diced tomatoes over each bowl, then sprinkle with Parmesan and toasted pine nuts if youre using them. Tear a few fresh basil leaves over the top and serve immediately while everything is warm and fragrant.

Save Pin

One night I made this for a friend who was going through a rough week. We sat on the couch with our bowls balanced on our knees, and she said it tasted like comfort and sunshine at the same time. She went back for seconds, and when she left she hugged me a little longer than usual. Food has a way of saying things words cant, and this bowl does that job beautifully.

Make It Your Own

I love how flexible this bowl is depending on what I have around. Sometimes I stir in roasted zucchini or bell peppers for extra veggies, or I swap the chicken for grilled tofu when I want something lighter. A squeeze of lemon juice over the top adds brightness, and once I even used leftover rotisserie chicken and had dinner ready in ten minutes. The base stays the same, but you can dress it up or down depending on your mood or your fridge.

Storing and Reheating

I usually pack leftovers into separate containers with the rice, chicken, and tomatoes apart so nothing gets soggy. The pesto chicken reheats beautifully in a skillet over low heat with a splash of water to loosen the sauce, and the rice warms up perfectly in the microwave. The tomatoes and basil are best added fresh right before eating so they stay bright and juicy. This bowl holds up for about three days in the fridge, and honestly it tastes just as good the next day when all the flavors have had time to meld.

Serving Suggestions

This bowl is hearty enough to stand alone, but sometimes I serve it with a simple side salad dressed in lemon vinaigrette or some crusty bread to soak up any extra pesto. It also pairs wonderfully with a crisp white wine or sparkling water with a slice of lemon. When I have guests, I set out little bowls of extra Parmesan, pine nuts, and lemon wedges so everyone can customize their own bowl.

• Add a handful of arugula or spinach for extra greens and a peppery bite.
• Drizzle with balsamic glaze for a sweet, tangy finish that complements the basil.
• Serve with garlic bread on the side to make it feel like a full Italian inspired meal.

Save Pin

This bowl has become one of those recipes I return to again and again, especially when I need something nourishing without a lot of fuss. It reminds me that simple ingredients, treated well, can create something truly satisfying and memorable.

Recipe Questions & Answers

→ Can I prepare the pesto chicken ahead of time?

Yes, you can cook the pesto chicken up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat before serving to maintain tenderness.

→ What's the best way to ensure chicken stays tender?

Cut the chicken into uniform bite-sized pieces and avoid overcooking. Sauté over medium-high heat for 6-8 minutes until just cooked through, then add the pesto at lower heat to prevent drying out the meat.

→ Can I use homemade pesto instead of store-bought?

Absolutely. Homemade pesto works wonderfully and often has more vibrant flavor. Use the same amount and adjust seasoning to taste, as homemade versions may vary in saltiness compared to store-bought.

→ What are good vegetarian substitutes for chicken?

Grilled tofu, chickpeas, or white beans are excellent alternatives. Use the same cooking method for tofu, or simply toss chickpeas with pesto and warm through for a protein-packed vegetarian option.

→ How can I add more vegetables to this dish?

Consider roasting zucchini, bell peppers, or eggplant before adding to bowls. You can also incorporate fresh spinach, cucumber slices, or roasted cherry tomatoes for additional freshness and nutrition.

→ Is this dish suitable for meal prep?

Yes, all components can be prepared separately and stored for 2-3 days. Keep rice, pesto chicken, and fresh toppings in separate containers, then assemble bowls fresh to maintain texture and flavors.