This Pesto Chicken Bowl is a quick and wholesome meal, ideal for lunch or dinner. Flavorful pesto-coated grilled chicken served over a hearty base of grains (rice or quinoa) and crisp vegetables.
It's a great way to enjoy a meal that's packed with protein, healthy fats and vibrant flavors. This pesto chicken bowl with rice and vegetables might look fancy but is actually super easy to throw together.
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Ingredients
Chicken: I would recommend to used boneless chicken pieces. You can use chicken breast or chicken thighs. I prefer to use thighs, because they remain juicier. Cut into bite-sized pieces for faster, more even cooking.
Cooked Rice: The most commonly used option is long grain white rice, but feel free to choose any type you prefer. For more options, check the Variations tab.
Vegetables: I have used broccoli and cherry tomatoes. Feel free to add more varieties according to your preference.
Pesto: This is the key flavor element that brings the whole dish together with its rich, aromatic taste. For a brighter flavor, use homemade, or opt for a high-quality store-bought version. If you prefer a fresher, raw basil taste, add a bit more after cooking.
Others: Olive oil, seasonings, etc.
Instructions
Making a Pesto Chicken Bowl with rice and vegetables is a simple yet flavorful process. It starts with juicy grilled chicken, coated in a rich pesto sauce, then served over a hearty base of rice and a mix of fresh, colorful vegetables. The combination of protein, healthy fats, and vibrant flavors makes it a satisfying meal for any time of the day.
For a detailed step-by-step guide, check out the recipe of pesto chicken bowl given below:
Marinate the Chicken
Place the chicken pieces in a bowl. Add the pesto, 2 teaspoons of olive oil, and salt to taste. Mix thoroughly to coat the chicken well. Cover and let it marinate for at least 30 minutes.
Steam the Broccoli
While the chicken is marinating, steam the broccoli florets for 3–4 minutes until just tender but still bright green. Set aside.
Grill the Chicken
Heat a grill pan over medium heat. Drizzle a bit of olive oil into the pan.
Place the marinated chicken pieces on the pan and grill each side for about 4–5 minutes, or until fully cooked and lightly charred. Remove and set aside.
Sauté the Vegetables
In a separate pan, heat 1 teaspoon of oil over medium heat. Add the steamed broccoli, season with salt and pepper powder, and sauté for 2–3 minutes.
In the same or another pan, toss the cherry tomatoes with a few drops of oil and a pinch of salt and pepper. Sauté briefly until just softened, about 2 minutes.
Assemble the Bowls and Serve
Take two serving bowls. Divide the cooked rice equally between the bowls. Top each bowl with grilled pesto chicken, sautéed broccoli, and cherry tomatoes. Serve warm. You can also garnish the bowl with fresh bail leaves or grated Parmesan cheese.
Substitutions
For a low-carb meal, swap out rice for alternatives like quinoa, couscous, or cauliflower rice. These options add texture and flavor while keeping the dish light and nutritious!
For a vegan twist on the Pesto Chicken Bowl, swap out the chicken for tofu, tempeh, or chickpeas, and use a dairy-free pesto.
Variations
The Pesto Chicken Bowl is a versatile dish, allowing you to swap ingredients based on what’s available, in season, or simply what you're craving. It’s truly a meal that lets you customize and get creative, making every bowl a unique and delicious experience!
Protein Variation: Use shrimp or salmon; they pair excellently with pesto and cook quickly. Thinly sliced beef steak or ground turkey can also be used as alternatives. Shred a store-bought rotisserie chicken and toss it with vibrant pesto for an easy, flavor-packed meal. For a vegetarian, use paneer or soya chunks, then pan-fry or bake until golden before coating in pesto.
Vegetable Swap: Swap or add baby spinach, kale, or arugula (raw or lightly wilted). You can also use bell peppers, zucchini, snap peas, or roasted sweet potatoes. For a fresh, crunchy twist, opt for raw vegetables like shredded carrots, crisp cucumbers, or thinly sliced radishes.
Rice Variations: You can choose from white rice, brown rice, fragrant basmati, or jasmine rice to complement your Pesto Chicken Bowl. Each option brings a unique texture and flavor—whether it's the nutty richness of brown rice, the fluffy lightness of white rice, or the aromatic touch of basmati or jasmine rice
Storage
There are two ways to store the dish:
You can keep the fully assembled bowls in an airtight container in the refrigerator for up to 3–4 days.
Alternatively, store the chicken, rice, and vegetables in separate containers and assemble the bowls just before eating. This helps prevent sogginess and keeps the textures fresh.
Top tips
- Homemade pesto adds the freshest, most vibrant flavor to your dish. If choosing store-bought, go for refrigerated options with minimal preservatives and real basil to ensure the best taste!
- Let the chicken absorb the pesto flavors for at least 30 minutes, or marinate it overnight for an even deeper, more robust taste.
- Enhance your rice or grains with a touch of olive oil, lemon juice, or garlic for extra flavor.
FAQ
Pesto is a green, flavorful sauce made by blending fresh basil leaves, garlic, olive oil, Parmesan cheese, and pine nuts. It's originally from Italy and is known for its fresh, herby, and slightly nutty taste.
If you want to make pesto at home, it is super easy! All you really need is some fresh basil, a couple garlic cloves, Parmesan cheese, olive oil, and pine nuts (or whatever nuts you have—walnuts or almonds work too).
Blend basil, garlic, and nuts in a food processor. Add Parmesan and pulse again.
Slowly pour in olive oil while blending until smooth. Season with salt and lemon juice if using. Store in a jar, topped with a bit of olive oil, in the fridge for up to 1 week.
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Pesto Chicken Bowl with Rice and Vegetables
Materials
- 500 gms Chicken Pieces boneless
- 2 cups Cooked Rice
- ½ cup Pesto Readymade or made from scratch
- 1½ cup Broccoli Florets
- ⅔ cup Cherry Tomatoes
- Salt to taste
- 2-3 tablespoon Olive Oil use as needed
- 1 teaspoon Black Pepper Powder
Instructions
- Take the chicken pieces in a bowl and add pesto, 2 teaspoons of oil and salt. Combine well and set aside for 30 minutes.
- Meanwhile, steam the broccoli florets for 3-4 minutes and keep aside.
- Heat a grill pan and add olive oil to the pan.
- Next add marinated chicken pieces to the grill pan and cook each side until tender.
- On the other hand, heat 1 teaspoon of oil in a pan and sauté steamed broccoli florets with salt and pepper powder for few minutes.
- Similarly, toss the cherry tomatoes in few drops of oil with seasoning.
- Now take two serving bowls and equally divide the cooked rice, grilled pesto chicken and sautéed vegetables. Pesto chicken bowl with rice and vegetables is ready to be served.
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