Pesto Chicken Caprese Grain Bowl (Printable View)

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

# Ingredient List:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 1/3 cup basil pesto (store-bought or homemade)
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 (bocconcini), 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

# How to Prepare:

01 - In a bowl, toss chicken breasts with pesto, olive oil, salt, and pepper. Set aside to marinate for at least 15 minutes (up to 2 hours in the fridge for deeper flavor).
02 - Rinse grains under cold water. In a saucepan, combine with water or broth and salt. Bring to a boil, reduce heat to low, cover, and simmer until tender (about 15 minutes for quinoa, 25 minutes for farro or rice). Fluff with a fork and set aside.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken breasts for 6–7 minutes per side, until cooked through (internal temperature 165°F). Rest for 5 minutes, then slice.
04 - Divide cooked grains among 4 bowls. Top with baby spinach or arugula, sliced chicken, cherry tomatoes, mozzarella, avocado, and basil.
05 - Drizzle with balsamic glaze and add freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • You get restaurant quality results with minimal effort and zero fancy techniques
  • The combination of warm pesto chicken and cool fresh mozzarella creates perfect temperature contrast
  • Everything can be prepped ahead so weeknight dinners come together in minutes
02 -
  • Dry chicken is the enemy here, so invest in a good meat thermometer and pull it at exactly 165°F
  • Letting the grains cool slightly before assembling keeps the spinach from wilting too much
  • The balsamic glaze should be the thick syrupy kind, not regular vinegar which will make everything soggy
03 -
  • Use a grill pan if you have one to get those restaurant quality char lines on the chicken
  • Room temperature ingredients help the balsamic glaze stay thick and glossy instead of thinning out

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