Save to Pinterest This Pesto Chicken Bowl is a vibrant and nutritious meal that brings together the classic flavors of Italian basil pesto with fresh, crisp vegetables. Perfect for a quick weeknight dinner or a healthy meal prep option, it offers a satisfying balance of protein, healthy fats, and complex carbohydrates to keep you fueled throughout the day.
Save to Pinterest What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Marinating the chicken in basil pesto ensures every bite is tender and infused with the aromatic scent of fresh herbs and garlic. Paired with fluffy jasmine or basmati rice and a medley of cherry tomatoes, cucumbers, and creamy avocado, this bowl is a feast for both the eyes and the palate, delivering big flavors with minimal effort.
Ingredients
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
- Chicken & Marinade: 500 g boneless, skinless chicken breast or thighs (cut into pieces), 4 tbsp basil pesto, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Rice: 240 g uncooked jasmine or basmati rice, 480 ml water, 1/2 tsp salt
- Fresh Vegetables & Toppings: 200 g cherry tomatoes (halved), 1 medium cucumber (diced), 1 small red onion (thinly sliced), 1 medium avocado (sliced), 60 g baby spinach or mixed salad greens, 2 tbsp toasted pine nuts (optional), fresh basil leaves
Instructions
- Step 1: Marinate the Chicken
- In a bowl, combine chicken pieces, basil pesto, olive oil, salt, and pepper. Mix well, cover, and marinate for at least 15 minutes.
- Step 2: Cook the Rice
- Rinse rice under cold water until clear. In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and cook for 12-15 minutes. Let rest for 5 minutes, then fluff with a fork.
- Step 3: Sauté the Chicken
- Heat a large skillet over medium heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.
- Step 4: Prepare the Fresh Produce
- While the chicken and rice cook, halve the cherry tomatoes, dice the cucumber, and slice the red onion and avocado. Wash the spinach or salad greens.
- Step 5: Assemble and Serve
- Divide the rice among 4 bowls. Top with cooked chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with fresh basil leaves. Serve immediately.
Zusatztipps für die Zubereitung
To achieve a deeper flavor, allow the chicken to marinate in the refrigerator for up to 2 hours. When cooking the rice, ensure you rinse it thoroughly beforehand; this removes excess starch and guarantees a fluffy, non-sticky result every time.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Varianten und Anpassungen
For a lower-carb version, replace the rice with cauliflower rice or quinoa. You can also enhance the bowl by adding crumbled feta cheese for a salty tang or a drizzle of balsamic glaze to complement the vibrant basil pesto.
Serviervorschläge
This meal is delicious served warm, but it also works exceptionally well at room temperature, making it a great candidate for a healthy lunch box. If you plan on eating it later, store the fresh vegetables and avocado separately from the cooked chicken and rice to maintain the best texture.
Save to Pinterest Whether you're looking for a refreshing summer meal or a reliable year-round favorite, this Pesto Chicken Bowl is sure to become a staple in your kitchen. Enjoy the harmonious blend of savory, herb-infused chicken and cool, crisp produce in every delicious forkful.
Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes before cooking. For deeper flavor, you can refrigerate the marinated chicken for up to 2 hours before cooking. The longer marination time allows the basil pesto to penetrate the meat more thoroughly.
- → Can I make this bowl ahead of time?
Yes, you can prepare the components separately in advance. Store the cooked chicken, rice, and chopped vegetables in separate airtight containers in the refrigerator for up to 3 days. Assemble bowls just before serving for the best texture and freshness.
- → What can I substitute for pine nuts?
You can use toasted almonds, walnuts, or sunflower seeds instead of pine nuts. For a nut-free option, omit the nuts entirely or add pumpkin seeds for crunch. These alternatives maintain the satisfying texture while accommodating different preferences and allergies.
- → Is there a way to reduce the carbohydrates?
Absolutely. Substitute the jasmine or basmati rice with cauliflower rice or quinoa for a lower-carb option. Cauliflower rice works particularly well and absorbs the pesto flavors beautifully while significantly reducing the carbohydrate content.
- → Can I use store-bought pesto?
Yes, store-bought basil pesto works perfectly fine in this dish. Choose a high-quality brand for the best flavor. If you prefer, you can make homemade pesto by blending fresh basil, garlic, pine nuts, olive oil, and parmesan cheese to taste.
- → What toppings work well with this bowl?
Try adding crumbled feta cheese for a salty contrast or drizzle with balsamic glaze for sweetness. Extra fresh herbs like parsley or mint, roasted red peppers, or grilled vegetables also complement the flavors beautifully. A squeeze of lemon juice brightens everything.
