Chicken Pesto Rice Bowl

# What You Need:

→ Chicken

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

→ Pesto

05 - 1/2 cup basil pesto, store-bought or homemade

06 - 2 tablespoons grated Parmesan cheese, optional

→ Rice

07 - 2 cups cooked white or brown rice, warm

→ Toppings

08 - 2 medium tomatoes, diced

09 - 2 tablespoons toasted pine nuts, optional

10 - Fresh basil leaves for garnish

# How To Make:

01 - Season chicken pieces 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 and cooked through.

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

04 - Divide warm rice among four bowls. Top each bowl with pesto chicken, diced tomatoes, and a sprinkle of Parmesan cheese and pine nuts if using.

05 - Garnish with fresh basil leaves. Serve immediately.

# Expert Tips:

01 -

It turns pantry staples into something that feels restaurant special without any fuss.
The pesto does all the heavy lifting, so you get deep flavor with almost no effort.
It's endlessly adaptable, you can swap proteins, grains, or toppings and it still works beautifully.

02 -

Don't add the pesto over high heat or it can separate and lose its vibrant color, low and gentle is the way.
Cutting the chicken into smaller, even pieces means it cooks faster and every bite gets coated in pesto.
Warm rice is key, cold rice will cool down the chicken and make the pesto clump instead of melting in.

03 -

Use a hot skillet and resist the urge to stir the chicken too soon, that golden crust adds serious flavor.
If your pesto feels too thick, thin it with a tablespoon of the starchy water left from cooking your rice.
Fresh basil at the end isn't just for looks, it adds a burst of herbaceous flavor that dried basil can't match.