Pesto Chicken Caprese Grain Bowl (Print)
Nourishing bowl with pesto chicken, caprese toppings, and wholesome grains. Ready in 45 minutes.
# Ingredient List:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts (approx. 1.5 lbs total)
02 - 1/3 cup basil pesto, store-bought or homemade
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Grains
06 - 1 cup uncooked quinoa, farro, or brown rice (use quinoa or rice for gluten-free option)
07 - 2 cups water or low-sodium chicken broth
08 - 1/2 teaspoon salt
→ Caprese Toppings
09 - 1 cup cherry tomatoes, halved
10 - 4 ounces fresh mozzarella balls (bocconcini), halved
11 - 1/4 cup fresh basil leaves, torn
12 - 2 cups baby spinach or arugula
13 - 1 ripe avocado, sliced
14 - 2 tablespoons balsamic glaze
15 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Combine chicken breasts with basil pesto, olive oil, salt, and pepper in a mixing bowl. Toss thoroughly to coat each piece evenly. Allow to marinate at room temperature for 15 minutes minimum, or refrigerate for up to 2 hours for enhanced flavor penetration.
02 - Rinse grains under cold running water until water runs clear. Transfer to a saucepan, add water or chicken broth and salt. Bring to a rolling boil over high heat, then reduce to low heat, cover tightly, and simmer. Quinoa requires approximately 15 minutes, while farro or brown rice need 25 minutes. Remove from heat and fluff with a fork before serving.
03 - Preheat a grill pan or cast iron skillet over medium-high heat for 3-4 minutes. Place marinated chicken breasts on the hot surface and cook for 6-7 minutes per side, rotating once. Verify doneness with an instant-read thermometer inserted into the thickest portion; internal temperature must reach 165°F. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
04 - Portion the cooked grains evenly among four serving bowls as the base layer. Arrange baby spinach or arugula on one side. Add sliced chicken, halved cherry tomatoes, bocconcini mozzarella, avocado slices, and torn basil leaves in sections for visual appeal.
05 - Drizzle balsamic glaze generously over each bowl, ensuring it coats both the chicken and vegetables. Grind fresh black pepper to taste across the assembled ingredients. Serve immediately while grains are warm and chicken retains its juices.
# Expert Suggestions:
01 -
- You get that perfect balance of warm, savory chicken and cool, fresh toppings in every single bite
- The pesto does double duty as a marinade and a built-in sauce, which means less mess and more flavor
02 -
- Do not skip letting the chicken rest before slicing, or you will lose all that moisture you worked so hard to keep in
- The grains keep absorbing flavors as they sit, so these bowls actually taste even better as leftovers the next day
03 -
- Warm your grains slightly before assembling if they have been refrigerated, the contrast of warm grains and cool toppings is magical
- Store the balsamic glaze separately so your bowl does not get soggy