Save to Pinterest Experience a burst of fresh Italian-inspired flavors with this Pesto Chicken Bowl. Featuring tender chicken marinated in aromatic basil pesto and served over a bed of fluffy rice, this dish is perfectly balanced with a vibrant medley of crisp vegetables like cherry tomatoes, cucumber, and creamy avocado. It is a nourishing, colorful meal that is as simple to prepare as it is delicious to eat.
Save to Pinterest This bowl is designed for those who crave a wholesome meal without spending hours in the kitchen. The combination of warm, pesto-infused chicken and refreshing raw vegetables provides a satisfying contrast in every bite. Whether you are hosting a casual lunch or prepping your dinners for the week, these bowls offer a vibrant aesthetic and professional taste.
Ingredients
- Chicken & Marinade: 500 g (1.1 lb) boneless, skinless chicken breast or thighs (cut into bite-sized pieces), 4 tbsp basil pesto, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Rice: 240 g (1 1/4 cups) uncooked jasmine or basmati rice, 480 ml (2 cups) water, 1/2 tsp salt
- Fresh Vegetables & Toppings: 200 g (1 1/2 cups) cherry tomatoes (halved), 1 medium cucumber (diced), 1 small red onion (thinly sliced), 1 medium avocado (sliced), 60 g (2 cups) baby spinach or mixed salad greens, 2 tbsp toasted pine nuts (optional), and fresh basil leaves for garnish.
Instructions
- 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 or up to 2 hours in the refrigerator for deeper flavor.
- 2. Cook the Rice
- Rinse rice under cold water until clear. Bring water and salt to a boil in a saucepan, add rice, reduce heat to low, cover, and cook for 12-15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
- 3. Cook the Pesto Chicken
- Heat a large skillet over medium heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- 4. Prepare the Vegetables
- While the rice and chicken cook, halve the cherry tomatoes, dice the cucumber, and slice the red onion and avocado. Wash the spinach or salad greens.
- 5. Assemble the Bowls
- Divide the rice among 4 bowls. Top with the cooked pesto chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
- 6. Serve
- Serve immediately. This dish can be enjoyed warm or at room temperature.
Zusatztipps für die Zubereitung
For the fluffiest rice, ensure you rinse the grains thoroughly to remove excess starch. If you have extra time, letting the chicken marinate for the full 2 hours will significantly intensify the basil and garlic notes of the pesto. Use a high-quality, cold-pressed olive oil to enhance the richness of the marinade.
Varianten und Anpassungen
To make this a lower-carb meal, you can easily substitute the rice with cauliflower rice or quinoa. For an extra flavor boost, try adding crumbled feta cheese or a light drizzle of balsamic glaze just before serving. Ensure your pesto is certified gluten-free if you have dietary restrictions.
Serviervorschläge
Present the bowls with the ingredients arranged in sections for a beautiful "deconstructed" look. This recipe is also excellent for meal prepping; simply store the cooked chicken and rice separately from the fresh vegetables to maintain the best texture and freshness until you are ready to eat.
Save to Pinterest With 480 calories and 31g of protein per serving, this Pesto Chicken Bowl is a balanced choice that doesn't compromise on taste. Enjoy this easy Italian-inspired creation for your next meal and savor the vibrant, fresh ingredients that make it so special.
Recipe Q&A
- → How long should I marinate the chicken in pesto?
Marinate the chicken for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor absorption. The longer marination time allows the basil, garlic, and olive oil from the pesto to penetrate the chicken more thoroughly.
- → Can I make this bowl ahead of time for meal prep?
Yes, this bowl works excellently for meal prep. Store the cooked chicken, rice, and chopped vegetables in separate airtight containers in the refrigerator for up to 4 days. Assemble the bowls just before serving and add fresh avocado and pine nuts at the last minute to maintain optimal texture.
- → What type of rice works best for this dish?
Jasmine or basmati rice are ideal choices due to their fluffy texture and subtle fragrance that complements the pesto. Basmati produces slightly separate grains, while jasmine offers a more tender, clinging texture. For a lower-carb option, cauliflower rice or quinoa work beautifully as alternatives.
- → Is homemade or store-bought pesto better for this bowl?
Both options work wonderfully. Homemade pesto allows you to control the ingredients and adjust garlic, cheese, and oil levels to your preference. Quality store-bought pesto offers convenience and consistent flavor. If using store-bought, choose a brand with minimal additives and vibrant green color for the best results.
- → Can I grill the chicken instead of pan-searing?
Absolutely. Preheat your grill to medium-high heat and thread the marinated chicken onto skewers for easy cooking, or grill directly on grates for 5-7 minutes per side until charred and cooked through. Grilling adds a smoky dimension that pairs beautifully with the herbaceous pesto.
- → What protein alternatives can I use?
The pesto marinade works excellently with salmon fillets, shrimp, or tofu cubes. Cooking times will vary—salmon needs about 10-12 minutes, shrimp 4-5 minutes, and pressed tofu should be marinated for at least 30 minutes and pan-seared until crispy on the edges.