Pesto Chicken Caprese Grain Bowl (Print Version)
Juicy pesto chicken with fresh mozzarella, tomatoes, and basil over wholesome grains finished with balsamic glaze.
# Recipe Ingredients:
→ 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 (use quinoa or rice for gluten-free)
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 - 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 refrigerator 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, reaching an internal temperature of 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 Advice:
01 -
- The pesto marinade does double duty as a flavor booster and tenderizer, making the chicken incredibly juicy
- You can prep all the components ahead and assemble in minutes for effortless weekday lunches
02 -
- Letting the chicken rest for at least 5 minutes after cooking is non-negotiable, otherwise all those juices end up on your cutting board instead of in your bowl
- Balsamic glaze is thicker and sweeter than regular balsamic vinegar, so don't try to substitute it or you'll miss that concentrated finish
03 -
- Pound your chicken to even thickness before marinating, and you'll never deal with dry edges again
- Toast your grains in a dry pan for 2 minutes before adding liquid, and you'll unlock a nutty depth you didn't know was possible