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Chicken Pesto Rice Bowls - Fresh, Fast, and Full of Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Pesto: 1/2 to 3/4 cup basil pesto (store-bought or homemade)
  • Rice: 3 cups cooked rice (jasmine, basmati, or brown). Quinoa works too.
  • Vegetables: 1 cup cherry tomatoes (halved), 1 red bell pepper (sliced), 2 cups baby spinach or arugula
  • Aromatics: 2 cloves garlic (minced)
  • Seasoning: 1 teaspoon Italian seasoning, 1/2 teaspoon crushed red pepper flakes (optional), kosher salt and black pepper
  • Oil: 1–2 tablespoons olive oil
  • Citrus: 1 lemon (zest and juice)
  • Toppings (optional but great): Shaved Parmesan, toasted pine nuts or sliced almonds, fresh basil, a dollop of Greek yogurt

Method
 

  1. Cook the rice: Prepare your rice according to package directions. Fluff it with a fork and keep it warm. For extra flavor, add a pinch of salt and a splash of olive oil while it cooks.
  2. Season the chicken: Pat the chicken dry. Toss with 1 tablespoon olive oil, Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the minced garlic. If you have time, let it sit 10 minutes.
  3. Sear the chicken: Heat a large skillet over medium-high. Add a drizzle of oil if needed. Cook the chicken in a single layer until golden and cooked through, about 5–7 minutes, stirring once or twice. Don’t overcrowd the pan; work in batches if needed.
  4. Add the veggies: Reduce heat to medium. Add the bell pepper and cook 2–3 minutes until slightly tender. Toss in the tomatoes and cook 1–2 minutes more, just until they begin to soften.
  5. Stir in greens: Add the spinach or arugula and stir until just wilted, about 30–60 seconds. Turn off the heat.
  6. Fold in pesto: Spoon in 1/2 cup pesto, the lemon zest, and a squeeze of lemon juice. Stir to coat everything. Taste and adjust with salt, pepper, and red pepper flakes. Add another spoonful of pesto if you like it saucier.
  7. Assemble the bowls: Add a scoop of warm rice to each bowl. Top with the chicken and veggie mixture. Finish with Parmesan, nuts, fresh basil, and an extra squeeze of lemon.
  8. Serve: Enjoy right away while everything is hot and fragrant.