Pesto Chicken Caprese Bowl

The smell of basil pesto hitting warm chicken always pulls me back to a tiny apartment kitchen where I first discovered how well Italian flavors translate into bowl food. I had leftover pesto from making pasta the night before and a container of cooked quinoa sitting in the fridge, so I just started piling things into a bowl. Sometimes the best meals come from laziness and curiosity combined. That accidental dinner became one of those recipes I now make at least twice a month.

Last summer I served these bowls at a rooftop dinner with friends and watched three people who claimed they hated pesto go back for seconds. There is something about the combination of warm spiced chicken, cool mozzarella, and that sweet balsamic finish that makes people stop talking and just eat. One friend actually asked if I would pack her a bowl for lunch the next day.

Ingredients

• 2 large boneless skinless chicken breasts: Pounding them to even thickness helps them cook faster and more uniformly, which I learned after too many dried-out edges.
• 1/3 cup basil pesto: Homemade transforms this dish but the good store-bought stuff works perfectly, just look for one without too much oil.
• 1 tablespoon olive oil: This helps the pesto coat the chicken evenly and prevents sticking on the pan.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: The pesto brings seasoning but chicken still needs its own layer of flavor.
• 1 cup uncooked quinoa farro or brown rice: Quinoa cooks fastest but farro adds this incredible chewy texture that holds up beautifully against the juicy chicken.
• 2 cups water or low-sodium chicken broth: Broth adds a subtle depth that makes even simple quinoa taste intentional.
• 1/2 teaspoon salt for grains: Salting the cooking liquid is the easiest way to make grains taste like something instead of nothing.
• 1 cup cherry tomatoes halved: The sweetness from cherry tomatoes balances the savory pesto much better than regular tomatoes ever could.
• 4 ounces fresh mozzarella balls halved: Bocconcini are perfect because you get that creamy cheese bite in every single forkful.
• 1/4 cup fresh basil leaves torn: Tearing instead of chopping releases more of those aromatic oils that make basil so special.
• 2 cups baby spinach or arugula: The peppery bite of arugula cuts through the richness while spinach adds a milder base.
• 1 ripe avocado sliced: This is not traditional but the creaminess bridges the pesto chicken and fresh components perfectly.
• 2 tablespoons balsamic glaze: The glaze is thicker and sweeter than regular balsamic vinegar, creating those gorgeous dark streaks everyone loves photographing.

Instructions

Marinate the chicken:

Combine chicken breasts with pesto, olive oil, salt, and pepper in a bowl, making sure every surface gets coated in that vibrant green mixture.

Let it rest:

Fifteen minutes on the counter works but if you have time, marinate it in the fridge for up to two hours for deeper flavor penetration.

Cook the grains:

Rinse your grains under cold water until the water runs clear, then combine with your liquid and salt in a saucepan.

Simmer gently:

Bring to a boil, reduce to low, cover tightly, and let cook until tender and fluffy, about 15 minutes for quinoa or 25 for heartier grains.

Sear the chicken:

Heat your grill pan or skillet over medium-high and cook those marinated breasts for 6 to 7 minutes per side until beautiful char marks form.

Rest before slicing:

Let the chicken sit for at least 5 minutes so the juices redistribute, otherwise they all run out onto your cutting board.

Build your bowls:

Start with a base of grains, then layer in your greens, sliced chicken, tomatoes, mozzarella, avocado, and fresh basil.

Finish with flair:

Drizzle that balsamic glaze over everything and add a final grind of black pepper right before serving.

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My sister called me mid-bite on her first attempt at this recipe just to say she finally understood why I am obsessed with bowl meals. There is something deeply satisfying about food that looks beautiful and tastes even better, especially when it comes together so easily. Now she makes a double batch every Sunday for her work lunches.

Making It Your Own

The beauty of grain bowls is how forgiving they are to substitutions. I have used cauliflower rice for a low-carb version that actually surprised me with how satisfying it felt. Toasted pine nuts add this incredible crunch that takes the whole bowl up a level.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the pesto richness while complementing the basil notes beautifully. On nights when I want something non-alcoholic, sparkling water with a squeeze of fresh lemon works just as well to cleanse the palate between bites.

Storage & Prep

The grains and chicken reheat surprisingly well, though I always add the fresh components right before serving. There is nothing sadder than wilted basil or mushy avocado.

• Store the chicken separately from the grains to keep everything from getting soggy.
• Keep the balsamic glaze in a small container and drizzle it right before eating.
• The avocado will brown if cut too far ahead, so slice it last.

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This bowl has become my answer to endless questions about what to make for dinner guests who have different dietary needs. Everyone finds something they love, and the presentation makes it feel special without any actual stress.

Recipe Questions & Answers

→ What grains work best for this bowl?

Quinoa, farro, and brown rice all work beautifully. Quinoa cooks fastest and keeps it gluten-free, while farro adds a chewy texture and brown rice provides nuttiness.

→ Can I make this ahead for meal prep?

Absolutely. Store cooked grains, sliced chicken, and toppings in separate containers. Assemble when ready to eat and add balsamic glaze just before serving to maintain freshness.

→ How do I know when the chicken is done?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch and juices run clear when pierced.

→ What can I use instead of pesto?

Olive tapenade, sun-dried tomato spread, or a simple garlic-herb olive oil mixture make excellent alternatives. Each brings a different Mediterranean flair to the dish.

→ Is this suitable for gluten-free diets?

Yes, simply use quinoa or brown rice instead of farro. Double-check your pesto label to ensure it's gluten-free, as some brands contain wheat-based thickeners.

→ Can I grill the chicken instead of using a skillet?

Definitely. Outdoor grilling adds lovely char marks and smoky flavor. Grill over medium-high heat for the same timing, about 6-7 minutes per side.