Chicken Pesto Rice Bowl

Tender basil pesto chicken paired with warm rice, fresh tomatoes, and toasted pine nuts for a comforting Italian-inspired meal.

# What You Need:

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces

02 - 1 tablespoon olive oil

03 - 1/2 teaspoon salt

04 - 1/4 teaspoon black pepper

05 - 1/2 cup basil pesto

06 - 2 tablespoons grated Parmesan cheese, optional

07 - 2 cups cooked white or brown rice, warm

08 - 2 medium tomatoes, diced

09 - 2 tablespoons toasted pine nuts, optional

10 - Fresh basil leaves for garnish

01 - Season chicken pieces evenly with salt and black pepper.

02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6 to 8 minutes until golden brown and cooked through.

03 - Reduce heat to low, add basil pesto, and stir continuously to coat chicken evenly. Cook for 1 to 2 minutes until heated through.

04 - Divide warm rice among four serving bowls.

05 - Top each bowl with pesto chicken, diced tomatoes, Parmesan cheese, and toasted pine nuts if desired.

06 - Garnish with fresh basil leaves and serve immediately.

01 -

It feels fancy but comes together faster than ordering takeout, perfect for those nights when you want something nourishing without the fuss.
The pesto transforms plain chicken into something vibrant and aromatic, and the fresh tomatoes add a burst of brightness that keeps every bite interesting.

02 -

Don't add the pesto over high heat or it will turn brown and bitter, I learned this the hard way when I was in a rush one night.
Use warm rice, not cold from the fridge, because cold rice won't absorb any of the pesto and the whole bowl will feel disconnected.

03 -

Cut your chicken into uniform pieces so they all finish cooking at the same time, nothing worse than some pieces being dry while others are still raw.
Taste your pesto before adding it to the chicken, if it's too salty, skip the extra Parmesan on top or it will be overwhelming.