Chicken Pesto Rice Bowl

There was this random Tuesday when I had leftover pesto in the fridge and chicken thawing on the counter with no real plan. I tossed them together over rice, added some tomatoes I had bought too many of, and suddenly dinner felt like something I'd order at a cafe. My sister called halfway through and I told her I was eating a bowl situation, and she laughed because I never used to be a bowl person. Now it's one of those meals I make when I want something that feels bright and put together without actually being complicated.

I made this for a friend who was coming over after a long shift and didn't want anything fussy. She sat at my counter while I stirred the pesto into the chicken, and the smell of basil filled the whole apartment. She said it reminded her of summer even though it was drizzling outside. We ate straight from the bowls with forks, talking about nothing important, and she asked for the recipe before she even finished eating.

Ingredients

• Boneless, skinless chicken breast (500 g): I cut mine into chunks instead of slicing so they get more golden edges when they hit the pan, and every piece gets coated in pesto.
• Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the pesto glide over everything when you stir it in.
• Salt (1/2 tsp) and black pepper (1/4 tsp): I season before cooking so the chicken has flavor on its own, not just from the pesto.
• Basil pesto (1/2 cup): Store bought works great, but if you have homemade in the freezer this is the perfect way to use it up.
• Grated Parmesan cheese (2 tbsp, optional): I like adding it to the pesto chicken and also sprinkling a little on top for extra richness.
• Cooked rice (2 cups, warm): White or brown, whatever you have ready, and keeping it warm makes a huge difference in how the bowl feels.
• Tomatoes (2 medium, diced): They add brightness and a little acidity that balances out the pesto beautifully.
• Pine nuts (2 tbsp, toasted, optional): I toast them in a dry pan for a minute until they smell nutty and it makes the whole bowl feel fancier.
• Fresh basil leaves: Just a few torn on top and suddenly it looks like something from a restaurant menu.

Instructions

Season the chicken:

Toss your chicken pieces with salt and pepper in a bowl or right on the cutting board. It only takes a second but it makes sure every bite has seasoning, not just the outside.

Sauté the chicken:

Heat the olive oil in a large skillet over medium high heat until it shimmers, then add the chicken in a single layer. Let it cook undisturbed for about 3 minutes so it gets a nice golden crust, then stir and cook another 3 to 5 minutes until cooked through and no longer pink inside.

Coat with pesto:

Turn the heat down to low, add the basil pesto, and stir everything together until each piece of chicken is coated in that vibrant green sauce. Let it warm through for a minute or two, and if you're using Parmesan, stir it in now.

Assemble the bowls:

Divide the warm rice among four bowls, spoon the pesto chicken on top, then scatter the diced tomatoes over everything. Finish with pine nuts if you're using them, a little extra Parmesan, and a few torn basil leaves.

Save

The first time I brought this to a potluck, someone asked if I meal prepped it from one of those fancy services. I laughed and told them it was just chicken, pesto, and rice thrown together in under half an hour. They didn't believe me until I sent them the recipe, and now they make it for their family every other week. It's become one of those recipes people pass along because it feels special but doesn't ask for much.

Making It Your Own

I've swapped the chicken for grilled tofu when I had a vegetarian friend over, and it worked just as well with the pesto clinging to the edges. Another time I stirred in some roasted zucchini and bell peppers because I had them sitting in the fridge, and the extra vegetables made it feel even more like a complete meal. You could also use quinoa instead of rice if you want something with a little more texture, or even serve it over greens if you're skipping carbs that day.

Storing and Reheating

I keep the pesto chicken separate from the rice when I store leftovers, and it stays good in the fridge for about three days. When I reheat it, I add a tiny splash of water or olive oil to the chicken so the pesto doesn't dry out, and I warm the rice with a damp paper towel over it in the microwave. The tomatoes I always add fresh right before eating because they get mushy if you store them mixed in, and that brightness is half the reason this bowl works.

Little Things That Help

If you're making this on a weeknight, cook the rice earlier in the day or use leftover rice from takeout, it's one less thing to think about when you're hungry. I also dice the tomatoes and toast the pine nuts while the chicken cooks so everything is ready at the same time. Don't skip tasting the pesto chicken before you assemble the bowls, sometimes I add a pinch more Parmesan or a crack of pepper depending on how the pesto tastes that day.

• A squeeze of lemon juice over the top right before serving makes everything taste brighter and more balanced.
• If you want more protein, an extra half pound of chicken works fine and you might just need a little more pesto.
• Fresh basil matters for garnish, the dried stuff just doesn't give you that same pop of flavor and color.

Save

This bowl has become my go to when I want something that feels like a treat but doesn't require me to follow a complicated recipe or buy a dozen ingredients. It's warm, bright, satisfying, and somehow always tastes better than I remember.

Recipe FAQs

→ Can I use store-bought basil pesto?

Yes, store-bought basil pesto works perfectly and saves time. Just check labels for allergens like tree nuts and dairy, as ingredients vary by brand.

→ How do I prevent dry chicken?

Cut chicken into bite-sized pieces and sauté for only 6-8 minutes over medium-high heat. Don't overcook; it should be golden and just cooked through. The pesto coating helps retain moisture.

→ What are good vegetarian substitutes?

Grilled tofu, chickpeas, or white beans work wonderfully. Use the same amount as chicken and sauté tofu until crispy or warm beans gently with the pesto.

→ Can I make this ahead?

Prepare components separately: cook rice, sauté pesto chicken, and chop toppings up to 2 hours ahead. Assemble just before serving to keep rice warm and toppings fresh.

→ What vegetables pair well with this bowl?

Roasted zucchini, bell peppers, eggplant, or sun-dried tomatoes complement the pesto beautifully. You can also add fresh spinach, arugula, or roasted asparagus for extra nutrition.

→ Is this gluten-free?

Yes, this bowl is naturally gluten-free when using gluten-free basil pesto. Always verify store-bought pesto labels, as some brands may contain gluten-containing additives.