Pesto Chicken Caprese Grain Bowl

The first time I made this grain bowl, I was trying to use up a random assortment of ingredients from my fridge. My sister dropped by unexpectedly and ended up staying for dinner, polishing off two bowls and asking for the recipe. Now it is in our regular weeknight rotation, especially when we want something that feels fancy but comes together in under an hour.

Last summer, I served these bowls at a backyard dinner party and watched my usually picky eater friend go back for thirds. Something about the way the balsamic glaze ties everything together makes people feel like they are eating at a restaurant, but the whole thing comes together with zero stress. My husband now requests this at least twice a week.

Ingredients

• 2 large boneless skinless chicken breasts: Pounding them to even thickness helps them cook faster and more evenly
• 1/3 cup basil pesto: Homemade is lovely but a good quality store-bought version works perfectly here
• 1 tablespoon olive oil: This helps the pesto coat the chicken and prevents sticking
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Enhance the pesto flavor without overpowering it
• 1 cup uncooked quinoa farro or brown rice: Choose quinoa for the fastest cooking time and lightest texture
• 2 cups water or low-sodium chicken broth: Broth adds subtle depth but water keeps it simple
• 1/2 teaspoon salt: Essential for seasoning the grains as they cook
• 1 cup cherry tomatoes halved: Their sweetness balances the savory pesto beautifully
• 4 ounces fresh mozzarella balls halved: Bocconcini create creamy pockets throughout the bowl
• 1/4 cup fresh basil leaves torn: Tearing by hand releases more oils than chopping
• 2 cups baby spinach or arugula: Arugula adds a peppery bite while spinach stays mild
• 1 ripe avocado sliced: Adds creaminess and healthy fats to keep you satisfied
• 2 tablespoons balsamic glaze: The finishing touch that makes everything pop

Instructions

Marinate the chicken:

Toss the chicken breasts with pesto, olive oil, salt, and pepper until evenly coated. Let it sit at room temperature for at least 15 minutes while you prep everything else, or refrigerate for up to 2 hours if planning ahead.

Cook the grains:

Rinse your chosen grain 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 to low, cover, and simmer until tender. Quinoa takes about 15 minutes, while farro or brown rice need closer to 25 minutes.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat until it is nice and hot. Cook the chicken for 6 to 7 minutes per side, until it reaches an internal temperature of 165°F. Let it rest for 5 minutes before slicing to keep all the juices inside.

Assemble the bowls:

Divide the cooked grains among four bowls. Arrange the greens, sliced chicken, tomatoes, mozzarella, avocado, and basil on top in sections or layered however looks pretty to you.

Finish and serve:

Drizzle each bowl with balsamic glaze and add a generous grind of black pepper. Serve right away while the chicken is still warm and the grains are fluffy.

Save

This recipe became my go-to for meal prep Sundays because everything holds up beautifully in the fridge. I actually think the flavors meld even better after a day, which is rare for grain bowls. My coworkers always ask what smells so good when I reheat it for lunch.

Make It Your Own

I have made so many versions of this bowl based on what is in season or what I have on hand. Sometimes I swap in roasted vegetables when tomatoes are not at their best. Other times I use different herbs like cilantro and add a squeeze of lime for a completely different flavor profile.

Protein Swaps

While the pesto chicken is delicious, this bowl template works with almost any protein. Grilled shrimp cook in just a few minutes and pair beautifully with the Caprese flavors. For a vegetarian version, marinated tofu or even white beans work surprisingly well.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness of the pesto and mozzarella. If you are not drinking wine, sparkling water with plenty of lemon is refreshing and light. I also love serving this with a simple side of garlic bread to soak up any extra balsamic glaze.

• Keep the balsamic glaze in a squeeze bottle for easy drizzling
• Store components separately and assemble just before eating for best texture
• Extra pesto doubles as a sauce for the grains if you want more flavor

Save

There is something so satisfying about a meal that looks impressive but comes together with such ease. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ What grains work best for this bowl?

Quinoa, farro, and brown rice all work beautifully. Quinoa cooks fastest and stays fluffy, while farro offers a chewy texture and nutty flavor. Brown rice provides familiar comfort and absorbs the pesto flavors well.

→ Can I make this ahead for meal prep?

Absolutely. Cook the grains and chicken in advance, then store separately in airtight containers. Keep the delicate ingredients like fresh basil, avocado, and balsamic glaze separate and add them just before serving to maintain optimal texture and flavor.

→ What's the best way to marinate the chicken?

Coat the chicken generously with pesto, olive oil, salt, and pepper. Let it sit for at least 15 minutes at room temperature, or refrigerate for up to 2 hours. The longer marination time allows the basil and garlic flavors to penetrate deeply into the meat.

→ How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch and the juices should run clear when cut. Letting it rest for 5 minutes before slicing ensures the juices redistribute evenly.

→ Can I substitute the mozzarella?

Fresh goat cheese or feta work well for a tangier flavor profile. For a dairy-free option, try vegan mozzarella or simply add extra avocado for creaminess. The key is maintaining that soft, fresh element that complements the pesto chicken.

→ What if I don't have balsamic glaze?

Simmer regular balsamic vinegar in a small saucepan over low heat until it reduces by half and becomes syrupy. Alternatively, a splash of high-quality balsamic vinegar works just as well to add that signature sweet and acidic finish.