This Pesto Chicken Bowl is a vibrant, herb-packed meal that’s light, wholesome, and bursting with Mediterranean flavor. Juicy seared chicken tossed in basil pesto is layered over a fluffy grain base and topped with cherry tomatoes, creamy mozzarella, roasted veggies, and a drizzle of extra pesto. It’s the perfect quick dinner or meal-prep bowl that feels gourmet—but comes together with ease.
Main Ingredient: Chicken Breast (Seared and Coated in Pesto)
Lean chicken breast works beautifully with the bold flavor of basil pesto, but chicken thighs or even rotisserie chicken also make great options depending on your preference.
Ingredients Breakdown
Protein
- 500g boneless, skinless chicken breasts or thighs, cubed
- Salt and black pepper to taste
- 1 tablespoon olive oil
- ⅓ cup basil pesto (store-bought or homemade)
Base
- 2 cups cooked rice, quinoa, couscous, or orzo pasta
- Optional: wild rice blend or cauliflower rice for lighter option
Fresh Produce
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into half-moons
- 1 bell pepper, diced
- ½ cup baby spinach or arugula
- ½ avocado, sliced
- Fresh basil for garnish
Dairy
- ½ cup mini mozzarella balls (bocconcini) or diced fresh mozzarella
- Optional: grated Parmesan for topping
Extras
- Extra pesto for drizzling
- Lemon wedges (for brightness)
- Toasted pine nuts or sunflower seeds (for crunch)
Kitchen Equipment Needed
- Skillet or sauté pan
- Pot or rice cooker
- Mixing bowls
- Knife and cutting board
- Baking sheet (if roasting vegetables)
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: ~35 minutes
Step-by-Step Instructions
1. Cook the Chicken
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
- Turn off heat and stir in pesto to coat the chicken evenly.
2. Roast or Sauté the Veggies
- Option 1 (roast): Toss zucchini and bell peppers with olive oil, salt, and pepper. Roast at 425°F (220°C) for 15–20 minutes.
- Option 2 (quick sauté): Add sliced veggies to a hot pan with olive oil and cook for 5–7 minutes until tender.
3. Prepare the Base and Other Ingredients
- Cook your grain base if not already done.
- Slice tomatoes, avocado, and prepare greens.
- Drain mozzarella balls and chop any herbs.
4. Assemble the Bowl
- Add your base to the bottom of each bowl.
- Top with pesto chicken.
- Add roasted or sautéed veggies, fresh tomatoes, spinach/arugula, mozzarella, and avocado.
- Drizzle extra pesto and sprinkle with pine nuts, herbs, or cheese if using.
- Serve with lemon wedges for brightness.
What to Serve With It
- Garlic bread or warm focaccia
- A simple cucumber-tomato salad
- Chilled white wine or sparkling water with lemon
- A light soup or fruit salad on the side
Tips and Variations
- Make it vegetarian: swap chicken for roasted chickpeas or grilled tofu
- Dairy-free? Use vegan pesto and plant-based cheese
- Add cooked white beans for a protein boost
- Swap rice for pasta for a “deconstructed pesto chicken pasta”
- Add a soft-boiled egg for extra richness and protein
Storage and Meal Prep
- Store all components separately for 3–4 days in the fridge
- Best to reheat chicken and grain, and add fresh toppings just before serving
- Great for weekday lunches—keeps flavor well
- Make extra pesto and freeze it in cubes for quick flavor boosts
Plating and Presentation Ideas
- Use a wide bowl or plate and layer by color: greens, grain, chicken, veggies, and cheese
- Drizzle pesto in a swirl or zigzag pattern
- Top with pine nuts and fresh basil for a gourmet look
- Add a lemon wedge on the side for a pop of freshness
Final Thoughts
This Pesto Chicken Bowl is one of those meals that’s quick enough for weeknights, impressive enough for guests, and versatile enough for any dietary goal. Fresh herbs, bold pesto, tender chicken, and crisp vegetables come together in a bowl that’s as nourishing as it is beautiful.
