Pesto Chicken Bowl
A vibrant and healthy bowl combining marinated chicken, fresh vegetables, and fragrant rice, perfect for a quick and satisfying meal.
Ingredients
Protein
- 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 4 tablespoons basil pesto
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Grains
- 1 1/4 cups uncooked jasmine or basmati rice
- 2 cups water
- 1/2 teaspoon salt
Vegetables & Greens
- 1 1/2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
- 1 medium avocado, sliced
- 2 cups baby spinach or mixed salad greens
- 2 tablespoons toasted pine nuts, optional
- Fresh basil leaves for garnish
Instructions
- Marinate chicken with pesto, olive oil, salt, and pepper for at least 15 minutes.
- Cook rice in boiling water with salt until tender, then fluff and set aside.
- Cook marinated chicken in a skillet until browned and cooked through.
- Prepare vegetables: halve tomatoes, dice cucumber, slice onion and avocado, wash greens.
- Assemble bowls with rice, chicken, vegetables, greens, pine nuts, and basil leaves. Serve immediately.
Notes
Feel free to customize with your favorite vegetables or nuts for added flavor and texture.