Pesto Chicken Caprese Bowl (Printable)
Juicy pesto chicken with fresh mozzarella, tomatoes, and basil over grains, finished with balsamic glaze.
# What You'll Need:
→ Chicken & Marinade
01 - 2 large boneless skinless chicken breasts
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
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
# Directions:
01 - Toss chicken breasts with basil pesto, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a mixing bowl. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours for deeper flavor penetration.
02 - Rinse the grains thoroughly under cold water. Combine in a saucepan with water or chicken broth and 1/2 teaspoon salt. Bring to a rolling boil, reduce heat to low, cover tightly, and simmer until liquid is absorbed and grains are tender—15 minutes for quinoa, 25 minutes for farro or brown rice. Remove from heat and fluff with a fork.
03 - Heat a grill pan or heavy skillet over medium-high heat. Place marinated chicken in the pan and cook for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
04 - Divide the cooked grains evenly among four serving bowls. Arrange baby spinach or arugula as a bed on one side. Top with sliced chicken, halved cherry tomatoes, fresh mozzarella halves, avocado slices, and torn basil leaves.
05 - Drizzle each bowl with balsamic glaze and season with freshly ground black pepper to taste. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- Everything cooks in under 30 minutes but tastes like you spent all afternoon preparing something special.
- You can prep the grains and marinate the chicken ahead of time, making weeknight dinners almost effortless.
02 -
- Crowding the pan when cooking chicken drops the temperature and creates steamed instead of seamed meat, so cook in batches if necessary.
- Room temperature ingredients marinate better than cold ones, so take the chicken out while you prep everything else.
03 -
- Pound your chicken to even thickness before marinating and it will cook more evenly without drying out at the edges.
- Let the cooked grains cool slightly before assembling, otherwise they will wilt your greens instantly.