Pesto Chicken Caprese Grain Bowl

The first time I made these bowls, I was trying to use up a jar of pesto that had been sitting in my fridge for weeks. Now it's become the meal I crave when I want something that feels like a restaurant lunch but comes together in my own kitchen.

Last summer, I served these at a casual dinner with friends and watched everyone fall silent as they dug in. Something about that combination of warm pesto chicken against cool mozzarella and fresh greens just works like magic.

Ingredients

• 2 large boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through without drying out
• 1/3 cup basil pesto: Homemade is lovely but a quality store-bought version works perfectly here
• 1 tablespoon olive oil: Helps the pesto coat the chicken and prevents sticking in the pan
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Enhances all the flavors without competing with the pesto
• 1 cup uncooked quinoa farro or brown rice: Quinoa cooks fastest but farro adds a lovely chewy texture
• 2 cups water or low-sodium chicken broth: Broth adds subtle depth to the grains
• 1 cup cherry tomatoes halved: Their sweetness balances the savory pesto beautifully
• 4 ounces fresh mozzarella balls halved: Bocconcini create those perfect creamy bites throughout the bowl
• 1/4 cup fresh basil leaves torn: Torn by hand releases more oils than chopping with a knife
• 2 cups baby spinach or arugula: Arugula adds a peppery kick while spinach stays mild
• 1 ripe avocado sliced: Adds creaminess and healthy fats that make the bowl more satisfying
• 2 tablespoons balsamic glaze: The final touch that ties everything together

Instructions

Marinate the chicken:

Toss the chicken breasts with pesto, olive oil, salt, and pepper until evenly coated. Let it sit for at least 15 minutes, or refrigerate for up to 2 hours if you have time.

Cook the grains:

Rinse the grains under cold water until the water runs clear. Combine with water or broth and salt in a saucepan, bring to a boil, then reduce heat and simmer covered until tender and fluffy.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side. Let it rest for 5 minutes before slicing to keep all the juices inside.

Assemble the bowls:

Divide the warm grains among four bowls and arrange the greens, sliced chicken, tomatoes, mozzarella, avocado, and basil on top.

Finish and serve:

Drizzle each bowl with balsamic glaze and add freshly ground black pepper to taste. Serve right away while the chicken is still warm.

Save

This recipe has saved me on countless busy weeknights when I want something nourishing but don't have the energy for anything complicated.

Make It Your Own

I've tried swapping the grains for cauliflower rice when I want something lighter, and it works surprisingly well. The texture is different but all those flavors still shine through.

Perfect Wine Pairing

A crisp Sauvignon Blanc cuts through the rich mozzarella and complements the basil beautifully. For something non-alcoholic, sparkling water with a squeeze of lemon is incredibly refreshing alongside the pesto.

Meal Prep Magic

These bowls pack beautifully for lunch the next day, though I recommend keeping the avocado and balsamic separate until you're ready to eat. Store everything in glass containers and you'll have the best desk lunch imaginable.

• Toast some pine nuts and sprinkle them on top for extra crunch
• Add a dollop of pesto on top of the finished bowl for an extra punch
• Chill the cooked grains before assembling if you prefer a room temperature bowl

Save

There's something deeply satisfying about eating from a bowl that has this many colors and textures. Hope it becomes a regular in your rotation too.

Recipe FAQs

→ What grain works best for this bowl?

Quinoa, farro, and brown rice all work beautifully. Quinoa cooks fastest and stays fluffy, while farro adds a satisfying chew. For gluten-free options, stick with quinoa or brown rice.

→ Can I prepare this ahead for meal prep?

Absolutely. Cook the grains and chicken in advance, then store components separately in airtight containers. Assembly takes just minutes when you're ready to eat.

→ What can I use instead of chicken?

Grilled shrimp works wonderfully with the pesto marinade. For a vegetarian version, try marinated and grilled tofu cubes or chickpeas tossed in pesto.

→ How long should I marinate the chicken?

Fifteen minutes at room temperature adds flavor, but marinating in the refrigerator for up to two hours yields more intense pesto infusion throughout the meat.

→ Is there a low-carb alternative?

Swap the grains for cauliflower rice. Sauté riced cauliflower for 5-7 minutes until tender but not mushy, then assemble the bowl as usual.

→ What type of pesto should I use?

Homemade basil pesto offers the freshest flavor, but quality store-bought versions work perfectly. For nut-free options, look for pesto made with sunflower seeds or simply omit the nuts.