Pesto Chicken & Rice Bowl
Seared chicken breast over fluffy rice, dressed with bright pesto and topped with fresh cherry tomatoes. Serve with sesame bread for a complete, restaurant-worthy bowl in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 boneless, skinless (about 1 lb) chicken breast
- 1.5 cups cooked (white or jasmine) rice
- ½ cup (store-bought or fresh) pesto
- 1 cup halved cherry tomatoes
Instructions
- 1
Pat chicken dry with a paper towel. Season generously with salt and black pepper on both sides.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 6–7 minutes per side without moving until golden brown and cooked through (165°F internal temp).
- 4
Slice chicken. Warm the cooked rice in a microwave or skillet with a splash of water, 2–3 minutes.
- 5
Divide rice between bowls. Top with chicken, drizzle pesto over, and scatter cherry tomatoes on top.
- 6
Serve with sesame bread on the side.
Tools you’ll need
- 12-inch skillet
- paper towels
- meat thermometer (optional)
- knife
- microwave or small pot
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