Pesto Chicken Caprese Grain Bowl (Printable)

Juicy pesto chicken with fresh mozzarella, tomatoes, and basil over wholesome grains

# 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

# How to Make It:

01 - Combine chicken breasts with pesto olive oil salt and pepper in a bowl. Marinate for at least 15 minutes or refrigerate up to 2 hours for enhanced flavor.
02 - Rinse grains thoroughly under cold water. Combine with water or broth and salt in a saucepan. Bring to a boil reduce heat to low cover and simmer until tender approximately 15 minutes for quinoa or 25 minutes for farro and rice. Fluff with a fork and set aside.
03 - Heat grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
04 - Divide cooked grains evenly among 4 bowls. Arrange baby spinach or arugula sliced chicken cherry tomatoes mozzarella avocado and basil on top of grains.
05 - Drizzle balsamic glaze over each bowl. Season with freshly ground black pepper to taste. Serve immediately while chicken is warm.

# Expert Advice:

01 -
  • The pesto-marinated chicken stays incredibly juicy and infuses every bite with basil flavor
  • You can prep all the components ahead and assemble in minutes for easy weekday lunches
  • The combination of warm grains, tender chicken, and cool fresh toppings hits every texture craving
02 -
  • Letting the chicken rest after cooking is non-negotiable for juicy meat
  • Overcooking the grains makes them gummy, so check them a few minutes early
  • The balsamic glaze should be the real reduction, not just straight vinegar
03 -
  • Pound the chicken to even thickness before marinating for uniform cooking
  • Warm the balsamic glaze slightly if it has thickened in the fridge

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