Pesto Chicken Caprese Grain Bowl (Printable)

Juicy pesto chicken meets fresh mozzarella, tomatoes, and basil over fluffy grains with balsamic glaze.

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless skinless chicken breasts
02 - 1/3 cup basil pesto
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 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 - Combine chicken breasts with basil pesto olive oil salt and black pepper in a bowl. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor penetration.
02 - Rinse grains thoroughly under cold water. Transfer to saucepan with water or chicken broth and salt. Bring to boil then reduce heat to low cover tightly and simmer until grains are tender approximately 15 minutes for quinoa 25 minutes for farro or rice. Fluff with fork and set aside.
03 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before slicing against the grain.
04 - Portion cooked grains evenly among 4 bowls. Arrange baby spinach or arugula as base then top with sliced chicken cherry tomatoes mozzarella halves avocado slices and torn basil leaves.
05 - Drizzle balsamic glaze over each bowl and season with freshly ground black pepper. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • The pesto chicken stays incredibly juicy and becomes more flavorful the longer it marinates
  • Every bowl has that perfect bite of creamy mozzarella, sweet tomato, and savory chicken
  • You can prep the grains and chicken ahead for effortless weekday lunches
02 -
  • Letting the chicken rest before slicing is the difference between juicy and dry meat
  • Warm grains absorb the balsamic glaze better than cold ones would
03 -
  • Pat the chicken dry before marinating to help the pesto adhere better
  • Use room temperature ingredients for the best flavor integration

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