If you love a good bowl recipe, this one deserves a spot on repeat. These Pesto Chicken Bowls hit the sweet spot between comforting and fresh, with herby chicken, fluffy rice, and colorful veggies all in one easy, customizable meal.
I’ve made a lot of bowl recipes over the years, and in my experience, the best ones always strike the same balance: solid protein, plenty of veggies, and a satisfying carb to keep you full for hours. This pesto chicken bowl checks all those boxes, with tender shredded chicken tossed in herby pesto, hearty brown rice, and fresh vegetables that keep things light and flavorful.
One reason I love this recipe so much is how easy it is to build from leftovers. I almost always keep shredded chicken in my fridge (or freezer), and I use it in everything from salads to wraps to quick bowls like this. After testing different combinations, this version has become a go-to! It’s quick, flexible, and something I feel good about serving to my family or prepping for the week.
Nutrition at a Glance
- Protein: The shredded chicken helps support muscle repair and keeps you full longer!
- Carbohydrates: Brown rice provides steady energy and helps prevent blood sugar spikes.
- Healthy fats: Pesto (especially when made with olive oil) and avocado oil provide fats that support heart health!
- Fiber: Zucchini and tomatoes have fiber that aids in digestion and adds volume without heaviness.
Ingredients You Need
- Shredded chicken: A great lean protein source. Rotisserie chicken or leftover roasted chicken works perfectly here. I always use my shredded chicken recipe!
- Microwavable brown rice: Saves time while still delivering fiber and complex carbs. White rice or quinoa are good substitutes.
- Pesto Sauce: Adds bold, herby flavor fast. Store-bought works well, or use homemade if you have it.
- Cherry tomatoes: Bring freshness and a pop of acidity. Grape tomatoes or diced Roma tomatoes work too.
- Zucchini: A mild veggie that soaks up flavor and cooks quickly. Yellow squash or bell peppers are easy swaps.
- Parmesan cheese: Adds salty, savory depth. Nutritional yeast can work for a dairy-free option.
- Avocado oil: Ideal for sautéing due to its high smoke point. Olive oil is a good alternative.
- Salt & black pepper: Enhances all the flavors!
- Fresh basil: Optional, but highly recommended for extra freshness.
Dietary Substitutions
- Gluten-free: This recipe is naturally gluten-free, just double-check your pesto label!
- Dairy-free: Use a dairy-free pesto and skip the Parmesan or use nutritional yeast.
- Vegetarian/Vegan: Swap the chicken for chickpeas, white beans, or roasted tofu and use vegan pesto.
How to Make Pesto Chicken Bowls
- Sauté Zucchini: Heat a skillet over medium heat with a drizzle of avocado oil. Add the zucchini and cook for 4–5 minutes, until tender and lightly browned. Season with salt and pepper.
- Combine Chicken & Pesto: Warm the shredded chicken in the same skillet or a separate pan. Stir in the pesto until the chicken is evenly coated and heated through.
- Prep Rice: Microwave the brown rice according to the package instructions.
- Assemble Bowls: Divide the cooked brown rice between bowls. Top with pesto chicken, sautéed zucchini, and cherry tomatoes. Drizzle extra pesto on top of the bowls.
- Garnish & Enjoy: Finish with shredded Parmesan and fresh basil before serving.
Dietitian Tips for Success
- Add more protein. If you’re extra hungry, increase the protein by adding more chicken or tossing in some white beans.
- Prep it for the week! For meal prep, double the pesto chicken rice bowl recipe and portion it into individual containers for easy lunches.
- Use any vegetables you have on hand! The beauty of this pesto chicken bowl recipe is its versatility. Feel free to use the vegetables you have on hand. Mushrooms, bell peppers, squash, potatoes, sweet potatoes, and even carrots all go well with pesto!
How to Serve Pesto Chicken and Rice
This chicken pesto bowl recipe is a whole meal on its own, which is what I love about bowl recipes like this one! It goes great with a sprinkle of parmesan cheese and a squeeze of lemon on top. To stretch the meal further, especially if you’re feeding a crowd, you can serve them with a salad (like my crunchy kale salad) or some garlic bread!
Storage Suggestions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze the rice and chicken mixture (without tomatoes) for up to 2 months.
- Reheating: Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.
Frequently Asked Questions
Yes, it holds up very well for several days and is ideal for make-ahead lunches!
Absolutely! If you don't want to prep the shredded chicken, you can definitely shred up the chicken from a rotisserie chicken.
More Bowl Recipes to Try
- Trader Joe's Chicken Shawarma Bowl
- Greek Power Bowl
- Banh Mi Turkey Bowls
- BBQ Chicken Bowls
- High Protein Cottage Cheese Bowls
Easy Pesto Chicken Rice Bowl Recipe
Ingredients
- 2½ cups chicken shredded
- 1-17.3 ounces microwavable brown rice
- ½ cup pesto
- 2 cups cherry tomatoes halved
- 1 medium zucchini quartered and sliced
- Parmesan cheese shredded
- Avocado oil for cooking
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat a skillet over medium heat with a drizzle of avocado oil. Add the zucchini and cook for 4–5 minutes, until tender and lightly browned. Season with salt and pepper.
- Warm the shredded chicken in the same skillet or a separate pan. Stir in the pesto until the chicken is evenly coated and heated through.
- Microwave the brown rice according to the package instructions.
- Divide the cooked brown rice between bowls.
- Top with pesto chicken, sautéed zucchini, and cherry tomatoes. Drizzle extra pesto on top of the bowls.
- Finish with shredded Parmesan and fresh basil before serving.
Notes
- Add more protein. If you’re extra hungry, increase the protein by adding more chicken or tossing in some white beans.
- Prep it for the week! For meal prep, double the pesto chicken rice bowl recipe and portion it into individual containers for easy lunches.
- Use any vegetables you have on hand! The beauty of this pesto chicken bowl recipe is its versatility. Feel free to use the vegetables you have on hand. Mushrooms, bell peppers, squash, potatoes, sweet potatoes, and even carrots all go well with pesto!
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