# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 4 tablespoons basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Rice
06 - 1.25 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt
→ Fresh Vegetables & Toppings
09 - 1.5 cups cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1 small red onion, thinly sliced
12 - 1 medium avocado, sliced
13 - 2 cups baby spinach or mixed salad greens
14 - 2 tablespoons toasted pine nuts, optional
15 - Fresh basil leaves for garnish
# How To Make It:
01 - In a mixing bowl, combine chicken pieces, basil pesto, olive oil, salt, and pepper. Mix until well coated. Cover and marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor development.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Add rice, reduce heat to low, cover, and cook for 12-15 minutes until tender and liquid is absorbed. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
03 - Heat a large skillet over medium heat. Add marinated chicken with all marinade and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.
04 - Halve cherry tomatoes, dice cucumber, thinly slice red onion and avocado, and wash spinach or greens. Arrange prepared vegetables for assembly.
05 - Divide cooked rice equally among 4 bowls. Top each bowl with cooked pesto chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
06 - Serve immediately. Recipe may be enjoyed warm or at room temperature.
