Description
This Pesto Chicken Caprese Grain Bowl combines the vibrant flavors of a Caprese salad with tender, pesto-infused chicken and wholesome grains. It’s a satisfying meal that’s perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 cup quinoa (or farro, brown rice, bulgur, or couscous)
- 2 cups water or vegetable broth
- Boneless, skinless chicken breasts or thighs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2–3 tablespoons pesto
- Cherry or grape tomatoes
- Fresh mozzarella pearls (ciliegine or bocconcini)
- Fresh basil leaves
- Balsamic glaze
- Optional: fresh spinach or arugula
- Optional: grilled tofu or roasted chickpeas
- Optional: seared beef strips
- Optional: crumbled feta or goat cheese
- Optional: fresh lemon juice
- Optional: toasted pine nuts or walnuts
- Optional: thinly sliced red onions
Instructions
- Cook Your Chosen Grain: Start by preparing your grain according to the package directions. For quinoa, rinse it well, then combine 1 cup quinoa with 2 cups water or vegetable broth, bring it to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
- Prepare the Pesto Chicken: If using chicken breasts, slice them horizontally to create thinner cutlets. Pat the chicken dry and season lightly with salt and freshly ground black pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-5 minutes per side, until cooked through and golden brown. Ensure the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the pan and let it rest for a few minutes. Then, dice or slice the chicken into bite-sized pieces. In a medium bowl, toss the warm chicken with 2-3 tablespoons of your favorite pesto.
- Assemble the Caprese Components: Halve your cherry or grape tomatoes. Drain the fresh mozzarella pearls. Tear or roughly chop your fresh basil leaves.
- Build Your Bowl: Divide the cooked and fluffed grain evenly among your serving bowls. If you're adding greens, lay them down first. Artfully arrange the pesto chicken over the grain. Scatter the halved tomatoes, fresh mozzarella pearls, and torn basil leaves around the chicken. Finish with a generous drizzle of balsamic glaze over the entire bowl. A tiny bit of extra virgin olive oil and a final sprinkle of salt and pepper are also wonderful additions.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: This recipe is great for meal prep! Store components separately to maintain freshness. Consider marinating the chicken for extra flavor, and don't forget a squeeze of lemon juice for brightness.