Pin My workspace smells like basil every Wednesday now, and it started with a Sunday meal prep experiment that went better than expected. I had a jar of pesto sitting in the fridge, some chicken breasts thawing on the counter, and zero desire to follow a complicated recipe. What came together was this bowl: bright, filling, and forgiving enough that I could toss in whatever vegetables looked good at the market. It's become my default when I want something that tastes vibrant without feeling like I'm performing kitchen gymnastics.
I made this for a friend who swore she hated meal prep because everything always tasted like Tupperware by day three. She texted me Thursday morning saying the chicken still tasted like it had just come off the stove. The secret is keeping the rice, chicken, and vegetables in separate containers until youre ready to eat. It sounds like extra work, but it takes ten seconds to assemble and the payoff is a bowl that actually tastes like food, not leftovers.
Ingredients
- Boneless, skinless chicken breast or thighs: Thighs stay juicier if you tend to overcook chicken, but breasts work beautifully if you pull them off the heat right when theyre done.
- Basil pesto: This is your flavor engine, store-bought is completely fine, just look for one with olive oil listed early in the ingredients.
- Jasmine or basmati rice: Jasmine has a subtle floral note that pairs well with pesto, basmati stays fluffier and separates nicely in the bowl.
- Cherry tomatoes: Halving them releases their sweetness and makes every bite juicier.
- Cucumber: Adds crunch and a clean, refreshing contrast to the rich pesto chicken.
- Red onion: Slice it thin so it adds sharpness without overwhelming the other flavors.
- Avocado: Creamy, mild, and it balances the acidity from the tomatoes and pesto.
- Baby spinach or mixed greens: They wilt slightly from the warm chicken and rice, which I actually love.
- Toasted pine nuts: Optional but worth it, they add a nutty richness and a satisfying crunch.
- Fresh basil leaves: A handful torn over the top makes the whole bowl smell like summer.
Instructions
- Marinate the chicken:
- Toss the chicken pieces with pesto, olive oil, salt, and pepper in a bowl until every piece is coated. If you have time, let it sit in the fridge for an hour, the flavor deepens and the chicken gets more tender.
- Cook the rice:
- Rinse your rice until the water runs clear, this removes excess starch and keeps it fluffy. Bring water and salt to a boil, add the rice, cover, and simmer on low for 12 to 15 minutes, then let it rest off the heat for 5 minutes before fluffing.
- Cook the chicken:
- Heat a large skillet over medium heat and add the marinated chicken. Stir occasionally and let it brown lightly on the edges, about 6 to 8 minutes total, you want it cooked through but still juicy.
- Prep the vegetables:
- While everything cooks, halve your tomatoes, dice the cucumber, slice the onion and avocado, and rinse your greens. Keep everything in separate piles so assembly is quick and clean.
- Assemble the bowls:
- Divide the rice among four bowls, top with chicken, then arrange the vegetables and greens around the edges. Sprinkle with pine nuts and tear fresh basil over the top.
- Serve:
- Eat it right away while the chicken and rice are warm, or let it cool to room temperature if you prefer. Both ways taste great.
Pin The first time I packed this for lunch, a coworker asked if I ordered it from somewhere. When I told her I made it Sunday night in about half an hour, she looked genuinely skeptical. Now we both bring versions of it every week, hers with feta and balsamic glaze, mine with extra avocado and a handful of arugula. Its one of those recipes that makes you feel like you have your life together, even when you definitely dont.
Make It Your Own
This bowl is a template, not a rulebook. Swap the rice for quinoa if you want more protein, or use cauliflower rice if youre keeping carbs low. Add crumbled feta, a drizzle of balsamic glaze, or a spoonful of hummus if you want more richness. Ive made it with roasted red peppers, shredded carrots, and even pickled onions when I had them in the fridge. The pesto chicken is the anchor, everything else is up to you and whats in your produce drawer.
Storage and Meal Prep
If youre meal prepping, store the rice, chicken, and vegetables in separate containers. The rice and chicken keep well for up to four days in the fridge, the vegetables stay crisp for about three. Assemble each bowl right before you eat it so nothing gets soggy. The avocado is the only thing that doesnt love advance prep, slice it fresh each time or toss it with a little lemon juice to keep it from browning.
Serving Suggestions
This bowl works as a standalone meal, but if youre feeding a crowd or want to stretch it further, serve it with warm pita bread, a side of tzatziki, or a simple cucumber and tomato salad. It also pairs beautifully with a chilled glass of white wine or sparkling water with lemon. Ive served it at casual dinners where everyone builds their own bowl, and it always disappears faster than I expect.
- Add a squeeze of fresh lemon juice over the top just before serving for extra brightness.
- If you like heat, drizzle a little chili oil or sprinkle red pepper flakes over the chicken.
- Leftover pesto chicken is incredible tucked into a wrap or piled onto toasted sourdough the next day.
Pin This bowl has become my answer to the question of what to make when I want something healthy, satisfying, and quick without sacrificing flavor. It proves that simple ingredients, when treated right, can feel like a real meal worth sitting down for.
Recipe Q&A
- → How long should I marinate the chicken in pesto?
Marinate the chicken for at least 15 minutes to absorb the pesto flavors. For deeper flavor penetration, you can refrigerate the marinated chicken for up to 2 hours before cooking. The longer marinating time allows the basil, garlic, and olive oil to fully infuse into the meat.
- → Can I make this bowl ahead of time for meal prep?
Yes, this bowl works excellently for meal prep. Store each component separately in airtight containers - the cooked chicken, rice, and chopped vegetables will keep well in the refrigerator for 3-4 days. Assemble individual portions when ready to eat for the best texture and freshness.
- → What vegetables work best in this bowl?
The recipe calls for cherry tomatoes, cucumber, red onion, avocado, and baby spinach, but you can customize with any fresh vegetables you enjoy. Bell peppers, shredded carrots, radishes, or roasted vegetables would all complement the pesto chicken beautifully.
- → Is the pesto chicken gluten-free?
The bowl can be gluten-free if you use certified gluten-free pesto and ensure all other ingredients are gluten-free. Traditional pesto is typically gluten-free, but some commercial brands may contain additives or thickeners with gluten. Always check labels carefully if you have dietary restrictions.
- → Can I use store-bought pesto or should I make it homemade?
Both options work wonderfully. Store-bought pesto offers convenience and consistency, while homemade pesto allows you to control the ingredients and adjust flavors to your preference. If making homemade, blend fresh basil, pine nuts, garlic, parmesan cheese, and olive oil until smooth.
- → What type of rice is best for this bowl?
Jasmine or basmati rice work beautifully for their fragrant aroma and fluffy texture. For a lower-carb option, substitute with cauliflower rice or quinoa. Brown rice would also add extra fiber and nutrients, though it requires a longer cooking time.