Save My neighbor knocked on the door one Tuesday evening holding a jar of homemade pesto, insisting I had to try it before it went bad. I had chicken thawing and leftover rice in the fridge, so I tossed it all together in a bowl. The smell of garlic and basil filling the kitchen made me realize sometimes the best meals aren't planned at all. That spontaneous dinner became my go-to whenever I need something quick, nourishing, and bright.
I made this for my sister after her first week back at work post-maternity leave. She sat at my kitchen counter, still in her blazer, and ate two bowls without saying much. When she finally looked up, she just smiled and said it tasted like someone cared. That quiet moment stuck with me more than any fancy dinner party ever has.
Ingredients
- Boneless, skinless chicken breast (500 g): I cut mine into uneven bite-sized pieces because they cook faster and get more golden edges that way, plus every piece gets coated in pesto.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the pesto loosen up and coat everything evenly.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Simple seasoning that lets the pesto shine without competing for attention.
- Basil pesto (1/2 cup): The heart of this dish, whether you make it yourself or grab a good jar from the store, it brings everything to life.
- Grated Parmesan cheese (2 tbsp, optional): I always add it because the salty, nutty kick makes the whole bowl feel more complete.
- Cooked rice (2 cups, warm): White or brown both work beautifully, and day-old rice from the fridge is actually perfect here.
- Tomatoes (2 medium, diced): They add a juicy burst of freshness that cuts through the richness of the pesto.
- Pine nuts (2 tbsp, toasted, optional): A little crunch and buttery flavor that makes each bite more interesting.
- Fresh basil leaves: A handful torn on top makes it look and taste like you know what you are doing.
Instructions
- Season the chicken:
- Sprinkle salt and pepper over your chicken pieces, tossing them around with your hands so every bit gets covered. It only takes a moment but makes a real difference in flavor.
- Cook the chicken:
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Let it sizzle undisturbed for a few minutes so it gets golden, then stir and cook for 6 to 8 minutes total until no pink remains.
- Add the pesto:
- Turn the heat down to low and stir in the basil pesto, making sure every piece of chicken gets coated in that vibrant green sauce. Let it warm through for a minute or two, stirring gently.
- Assemble the bowls:
- Divide your warm rice among four bowls, then spoon the pesto chicken right on top. Scatter diced tomatoes over everything, and if you are using Parmesan and pine nuts, sprinkle them on now.
- Garnish and serve:
- Tear a few fresh basil leaves over each bowl and serve immediately while everything is still warm and fragrant.
Save One night I added roasted zucchini because I had some lying around, and my partner declared it the best version yet. Now I look forward to experimenting with whatever vegetables are in season, knowing this bowl can handle just about anything I throw at it. It stopped being just a recipe and became a little weekly ritual.
Choosing Your Pesto
Store-bought pesto is honestly great for this, especially on a weeknight when you just want dinner done. I have tried at least six brands and found that the ones in the refrigerated section near the fresh pasta tend to have the brightest flavor. If you make your own, go a little heavier on the garlic and lemon because those flavors mellow once mixed with the chicken and rice.
Making It Your Own
This bowl is forgiving in the best way. I have swapped chicken for grilled tofu, used quinoa instead of rice, and even stirred in chickpeas when I wanted something heartier. A squeeze of lemon right before serving wakes everything up, and a drizzle of balsamic glaze adds a sweet tang that surprised me the first time I tried it. Do not be afraid to treat this more like a template than a strict recipe.
Storing and Reheating
Leftovers keep well for up to three days in the fridge, though I store the components separately so the rice does not get soggy. When reheating, I add a splash of water or broth to the chicken and pesto mixture to bring back some moisture, and I always add fresh tomatoes and basil right before eating. It tastes almost as good as the first time, especially if you warm everything gently instead of blasting it in the microwave.
- Store rice, chicken, and toppings in separate containers to keep textures intact.
- Reheat chicken and pesto together in a skillet with a little water for best results.
- Always add fresh tomatoes and basil after reheating, never before.
Save This bowl has gotten me through rushed evenings, lazy Sundays, and nights when I just needed something that felt like a hug. I hope it does the same for you.
Recipe FAQs
- → Can I use store-bought pesto?
Yes, store-bought basil pesto works perfectly for this dish and saves time. Just check the ingredient label for allergens, as commercial versions may contain tree nuts or other potential allergens.
- → What type of rice works best?
Both white and brown rice work well. Brown rice adds more fiber and nutrients, while white rice provides a lighter texture. Jasmine or basmati rice can also add subtle aromatic notes.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the pesto chicken and rice separate from fresh toppings to prevent sogginess when reheating.
- → Can I prepare this ahead of time?
Yes, you can cook the chicken and rice in advance. Reheat gently before assembling the bowls. Add fresh tomatoes and basil garnish just before serving for optimal freshness and texture.
- → What are good vegetarian substitutes?
Grilled tofu, chickpeas, or white beans provide excellent protein alternatives. Roasted vegetables like zucchini, bell peppers, or eggplant also complement the pesto flavors beautifully.
- → How can I adjust the flavor profile?
Add a squeeze of fresh lemon juice for brightness, incorporate roasted garlic, or finish with a drizzle of balsamic reduction. Fresh mozzarella or sun-dried tomatoes are wonderful additions too.