Save My sister called me one evening, exhausted from work, asking what she could make that felt like a real meal but didn't require a grocery run. I remembered the pesto jar in my fridge and some leftover rice, and this bowl came together in less time than it took her to change out of her scrubs. The chicken turned golden and glossy with basil pesto, the tomatoes added that bright pop of juice, and suddenly dinner felt intentional. She texted me a photo an hour later with three heart emojis. Sometimes the best recipes are the ones born from pantry improvisation and a sister's tired voice.
I made this for a small dinner party once, unsure if something so simple would feel special enough. My friend Marco, who grew up in Liguria, took one bite and said it reminded him of his nonna's leftover pesto lunches, the kind she'd pack in old yogurt containers. He went back for seconds before anyone else had finished their first bowl. That night taught me that comfort doesn't need complexity, just good flavors and the confidence to let them speak.
Ingredients
- Boneless, skinless chicken breast (500 g): Cut into bite-sized pieces so they cook fast and evenly, and every forkful gets that pesto coating without having to saw through anything.
- Olive oil (1 tbsp): Just enough to keep the chicken from sticking and to help the pesto glide across every piece like a glossy green hug.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season before cooking so the chicken has flavor all the way through, not just on the surface.
- Basil pesto (1/2 cup): The heart of this dish, whether you make it yourself or pull a jar from the fridge, it turns plain chicken into something aromatic and alive.
- Grated Parmesan cheese (2 tbsp, optional): A little salty, nutty finish that clings to the warm rice and makes every bite feel a little more indulgent.
- Cooked white or brown rice (2 cups, warm): The foundation that soaks up all the pesto oil and juices, turning into the best part of the bowl by the last bite.
- Tomatoes (2 medium, diced): Fresh, juicy, and bright, they cut through the richness and add little bursts of summer no matter the season.
- Pine nuts (2 tbsp, toasted, optional): Toasting them in a dry pan for two minutes brings out a buttery crunch that makes the texture so much more interesting.
- Fresh basil leaves: A handful torn on top makes the whole bowl smell like a garden and reminds you this is real food, not something microwaved.
Instructions
- Season the chicken:
- Toss your chicken pieces with salt and pepper in a bowl, making sure every little chunk gets some love. This step takes ten seconds but makes sure the meat tastes like something, not just a pesto delivery vehicle.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high until it shimmers, then add the chicken in a single layer. Let it sizzle and brown for 6 to 8 minutes, flipping halfway, until golden edges form and the inside is no longer pink.
- Coat with pesto:
- Turn the heat down to low, spoon in the pesto, and stir gently until every piece is slicked with green. Let it warm through for a minute or two, filling your kitchen with that unmistakable basil and garlic smell.
- Assemble the bowls:
- Divide your warm rice among four bowls, making a little nest in the center. Spoon the pesto chicken right on top, letting some of that herby oil drip down into the grains.
- Add toppings and serve:
- Scatter diced tomatoes over each bowl, sprinkle with Parmesan and toasted pine nuts if you're using them, and tear a few basil leaves on top. Serve immediately while everything is still warm and fragrant.
Save One night I made this for myself after a long shift, eating it straight from the skillet because I was too tired to care about plating. The tomatoes were still warm from sitting on the counter, the rice was jasmine and a little sticky, and the pesto had just enough garlic to wake me up. I realized then that some meals don't need an audience or a table setting, they just need to taste like exactly what you need in that moment. This bowl has been that for me more times than I can count.
How to Make It Your Own
I've made this with leftover rotisserie chicken when I didn't feel like cooking meat, and it worked beautifully as long as I warmed the chicken through with the pesto. You can also swap in grilled tofu, canned chickpeas, or even seared shrimp if that's what's in your fridge. The rice can be swapped for quinoa, farro, or even cauliflower rice if you're keeping it lighter. One time I added roasted red peppers and it turned into a completely different dish, sweeter and smokier, but just as satisfying.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the tomatoes will get a little softer and release their juice into the rice. I actually prefer it that way because the rice becomes more flavorful and the whole bowl feels cohesive. Reheat gently in the microwave with a damp paper towel on top to keep the chicken from drying out, or warm it in a skillet with a splash of water or broth. If you're meal prepping, keep the tomatoes and basil separate and add them fresh when you're ready to eat.
What to Serve Alongside
This bowl is filling enough on its own, but sometimes I'll set out a simple green salad with lemon vinaigrette or a handful of arugula dressed with olive oil and a squeeze of lemon. A piece of crusty bread to mop up the pesto oil is never a bad idea, and if you want something a little more substantial, roasted zucchini or blistered green beans fit right in. I've also served this with a glass of chilled white wine on nights when I wanted to pretend I was dining somewhere with better lighting.
- A light arugula salad with lemon and shaved Parmesan balances the richness without adding heaviness.
- Garlic bread or focaccia turns this into a heartier meal and gives you something to soak up every last bit of pesto.
- Roasted vegetables like cherry tomatoes, asparagus, or bell peppers add color and another layer of flavor.
Save This bowl has become my answer to the question of what to make when I want something nourishing but can't think past the basics. It's forgiving, adaptable, and always feels like a small act of care, whether I'm making it for myself or someone I love.
Recipe FAQs
- → Can I prepare the components ahead of time?
Yes, you can cook the rice and prepare the chicken-pesto mixture in advance. Store them separately in the refrigerator for up to two days. Assemble fresh before serving for best texture and flavor.
- → What are good substitutes for basil pesto?
Try sun-dried tomato pesto, cilantro-lime pesto, or arugula pesto for different flavor profiles. You can also make pesto using spinach or kale as the base with similar herbs and pine nuts.
- → How do I make this vegetarian?
Replace the chicken with pressed tofu cubes, cooked chickpeas, or white beans. These alternatives absorb the pesto flavors beautifully and provide similar protein content while maintaining the dish's heartiness.
- → Can I use store-bought pesto?
Absolutely. Store-bought pesto is convenient and works wonderfully. Always check the label for allergens, particularly nuts and dairy content, which may vary by brand.
- → What vegetables work well in this bowl?
Roasted zucchini, bell peppers, eggplant, and sun-dried tomatoes complement the pesto chicken beautifully. Fresh vegetables like cucumber, red onion, or spinach add crunch and nutrition.
- → Is this dish suitable for meal prep?
Yes, it's ideal for meal prep. Keep components separate in containers and assemble when ready to eat. The pesto chicken stays fresh for three days refrigerated, while keeping toppings separate maintains optimal texture.