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In today's fast-paced world, finding meals that are both nutritious and easy to prepare can be a challenge. Enter the Savory Pesto Chicken and Rice Bowl — a dish that perfectly marries convenience with flavor. This delightful recipe not only caters to busy lifestyles but also packs a punch with its vibrant flavors and wholesome ingredients. With tender chicken, fragrant jasmine rice, and the fresh zing of basil pesto, this bowl is sure to become a staple in your meal rotation.

Savory Pesto Chicken and Rice Bowl in 30 Minutes

Discover the Savory Pesto Chicken and Rice Bowl, a quick and nutritious meal perfect for busy lifestyles. This delightful dish features tender chicken, aromatic jasmine rice, and vibrant basil pesto, all customizable to fit your dietary preferences. Packed with fresh seasonal vegetables, it's a nourishing option that combines flavor and convenience. Get ready to simplify your meal prep and enjoy a comforting dish that’s both satisfying and healthy.
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup jasmine rice, uncooked

2 cups chicken broth (or water)

1/2 cup fresh basil pesto

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves (or thawed frozen spinach)

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Grated Parmesan cheese for garnish (optional)

Pine nuts for garnish (optional)

Instructions
 

Cook the Rice: In a medium pot, combine 1 cup of uncooked jasmine rice with 2 cups of chicken broth or water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is fully cooked and the liquid is absorbed. Remove the pot from the heat and allow the rice to sit for an additional 5 minutes with the lid on to ensure it’s fluffy.

    Prepare the Chicken: While the rice is cooking, season both sides of the chicken breasts generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.

      Cook the Chicken: Carefully add the seasoned chicken breasts to the hot skillet. Sear them for about 5-7 minutes on each side, or until they are nicely browned and reach an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes.

        Sauté the Spinach and Garlic: In the same skillet, with any drippings from the chicken still in the pan, add the minced garlic. Sauté for about 30 seconds, or until fragrant. Next, add the fresh spinach leaves and halved cherry tomatoes to the skillet. Cook, stirring occasionally, for about 2-3 minutes, or until the spinach wilts and the tomatoes begin to soften.

          Combine with Pesto: Reduce the heat to low. Stir in the 1/2 cup of basil pesto with the sautéed garlic, spinach, and tomatoes. Mix everything together until well combined and heated through, about 1-2 minutes.

            Slice the Chicken: While the pesto vegetable mixture is warming, slice the rested chicken breasts into bite-sized pieces using a sharp knife.

              Assemble the Bowl: Fluff the cooked jasmine rice with a fork and divide it evenly among two serving bowls. Top each bowl with a generous portion of the sautéed pesto vegetable mixture, followed by the sliced chicken.

                Finish and Serve: For added flavor and visual appeal, garnish each bowl with grated Parmesan cheese and a sprinkle of pine nuts, if desired. Serve immediately for a warm, delicious meal!

                  Prep Time, Total Time, Servings:

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2