Pin it The smell of fresh basil always takes me straight back to late summer evenings when dinner needed to be quick but still feel special. I had a jar of pesto in the fridge, leftover rice from the night before, and chicken that needed cooking. What started as a throw-together meal turned into something my family requested again and again. Now it's my go-to when I want something vibrant, satisfying, and ready in less than an hour.
I'll never forget the first time I packed this into lunch containers for the week ahead. My coworker leaned over during lunch and asked what smelled so good. By Friday, three people had asked for the recipe. There's something about the way the pesto clings to the chicken and mingles with the cool crunch of cucumber and tomatoes that just works, no matter when you eat it.
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Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier if you're new to cooking chicken, but breasts work beautifully if you don't overcook them.
- Basil pesto (4 tbsp): This is your flavor powerhouse, whether you make it from scratch or grab a good jar from the store.
- Olive oil (1 tbsp): Helps the pesto coat the chicken evenly and keeps everything from sticking to the pan.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that lets the pesto shine without competing.
- Jasmine or basmati rice (240 g uncooked): Both steam up light and fluffy, the perfect base to soak up all those savory juices.
- Water (480 ml) and salt (1/2 tsp): For cooking the rice to tender perfection.
- Cherry tomatoes (200 g, halved): They add a sweet pop of color and a little acidity that balances the richness of the pesto.
- Cucumber (1 medium, diced): Cool, crisp, and refreshing, it cuts through the richness beautifully.
- Red onion (1 small, thinly sliced): A little sharpness and crunch that wakes up every bite.
- Avocado (1 medium, sliced): Creamy, mild, and the perfect contrast to the bright pesto.
- Baby spinach or mixed greens (60 g): Adds freshness and a bit of earthy flavor without weighing things down.
- Toasted pine nuts (2 tbsp, optional): A little crunch and nuttiness that makes the bowl feel restaurant-quality.
- Fresh basil leaves: The final touch that ties everything back to that vibrant pesto flavor.
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Instructions
- Marinate the Chicken:
- Toss the chicken pieces with pesto, olive oil, salt, and pepper in a bowl until every piece is coated. Let it sit for at least 15 minutes, or up to 2 hours in the fridge if you have time.
- Cook the Rice:
- Rinse your rice under cold water until it runs clear, then bring water and salt to a boil in a saucepan. Add the rice, cover, lower the heat, and let it steam for 12 to 15 minutes until tender and fluffy.
- Cook the Chicken:
- Heat a large skillet over medium heat and add the marinated chicken. Stir occasionally and cook for 6 to 8 minutes until the chicken is cooked through and lightly golden at the edges.
- Prep the Vegetables:
- While everything cooks, halve your tomatoes, dice the cucumber, slice the onion and avocado, and rinse your greens. Keep everything fresh and ready to go.
- Assemble the Bowls:
- Divide the fluffy rice among four bowls, then top with warm chicken, fresh veggies, greens, pine nuts, and a scattering of basil leaves. Serve right away or let it cool to room temperature.
Pin it One Sunday afternoon, I made a double batch of this and invited a few friends over. We sat outside with our bowls, the sun low and warm, and everyone kept going back for seconds. It wasn't fancy, but it felt generous and easy, the kind of meal that lets you actually enjoy the people you're with instead of stressing in the kitchen.
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Make It Your Own
If you're cutting carbs, swap the rice for cauliflower rice or quinoa, both work beautifully. I've also crumbled feta over the top when I'm feeling indulgent, and a drizzle of balsamic glaze adds a sweet-tart finish that's hard to beat. This recipe is forgiving, so feel free to add what you love or use what you have on hand.
Storage and Meal Prep
I learned the hard way to store each component separately if I'm making this ahead. Keep the rice, chicken, and veggies in their own containers, then assemble just before eating. The greens stay crisp, the avocado doesn't brown as fast, and everything tastes fresher. It holds up in the fridge for about three days, and you can even eat it cold straight from the container.
Serving Suggestions
This bowl is a complete meal on its own, but sometimes I'll serve it with a wedge of lemon on the side for an extra burst of brightness. If you're feeding a crowd, set out all the toppings separately and let everyone build their own bowl. It turns dinner into something interactive and fun, and everyone gets exactly what they want.
- Squeeze fresh lemon juice over the top just before eating for a zingy finish.
- Pair with a glass of chilled white wine or sparkling water with a sprig of mint.
- Serve with warm pita or naan if you want something to scoop and dip.
Pin it This bowl has become one of those recipes I turn to when I want something nourishing without a lot of fuss. It's colorful, full of flavor, and always feels like a little celebration on a weeknight.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, but for deeper flavor, you can refrigerate it for up to 2 hours before cooking.
- → Can I make this bowl ahead of time?
Yes, store each component separately in airtight containers. Keep the rice, chicken, and vegetables in the refrigerator for up to 3 days. Assemble just before serving.
- → What can I use instead of rice?
For a lower-carb option, substitute the rice with cauliflower rice or quinoa. Both alternatives work beautifully with the pesto chicken and vegetables.
- → Is homemade or store-bought pesto better?
Both work well! Homemade pesto allows you to control ingredients and adjust flavors, while quality store-bought pesto offers convenience and consistent taste.
- → Can I use different vegetables?
Absolutely! Feel free to swap in bell peppers, roasted zucchini, grilled eggplant, or whatever fresh vegetables you have on hand.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). Cut into a piece to verify it's white throughout and no longer pink in the center.
