Pesto Chicken Caprese Grain Bowl (Print Page)

Juicy pesto chicken with mozzarella, tomatoes, and basil over wholesome grains, finished with balsamic glaze.

# What You Need:

→ 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

# Directions:

01 - Toss chicken breasts with pesto, olive oil, salt, and pepper in a bowl. Set aside to marinate for at least 15 minutes, up to 2 hours in the refrigerator for deeper flavor.
02 - Rinse grains 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, 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, reaching an internal temperature of 165°F. Let 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 Tips:

01 -
  • The pesto marinade does double duty, infusing the chicken with herbaceous flavor while keeping it incredibly juicy
  • You can prep the grains and toppings ahead, making this perfect for busy weeknights or meal prep Sundays
  • That balsamic glaze drizzle ties everything together with a sweet tang that makes every bite sing
02 -
  • I learned the hard way that skipping the chicken resting step results in dry, tough meat - those 5 minutes make all the difference
  • Warm grains taste better in this bowl than cold ones, so time your grain cooking to finish right before you're ready to assemble
  • The balsamic glaze should be the real thick reduction, not regular balsamic vinegar - it clings to the ingredients instead of making them soggy
03 -
  • If your pesto is too thick to coat the chicken easily, whisk in a teaspoon more olive oil or even a squeeze of lemon juice
  • Season your grain cooking liquid generously - bland grains will make even the most perfect toppings fall flat

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