Pesto Chicken Caprese Grain Bowl (Print View)
Juicy pesto chicken with fresh mozzarella, tomatoes, and basil over fluffy grains, finished with balsamic glaze.
# Ingredient List:
→ 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
15 - Freshly ground black pepper to taste
# How to Make:
01 - Toss chicken breasts with pesto olive oil salt and pepper in a bowl. Let marinate for at least 15 minutes up to 2 hours refrigerated for deeper flavor.
02 - Rinse grains under cold water. Combine with water or broth and salt in a saucepan. Bring to boil reduce heat to low cover and simmer until tender about 15 minutes for quinoa 25 minutes for farro or rice. Fluff with fork.
03 - Heat grill pan or skillet over medium-high heat. Cook chicken breasts 6 to 7 minutes per side until internal temperature reaches 165°F. Let rest 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 bowls with balsamic glaze and add freshly ground black pepper. Serve immediately.
# Expert Advice:
01 -
- The pesto marinade does double duty as flavor and tenderizer in one step
- You can prep everything in advance and just grill when ready to eat
- Each bowl feels restaurant fancy but takes less than an hour
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
- Warm grains absorb the balsamic better than cold ones so time your cooking accordingly
- The pesto marinade can burn if your heat is too high so keep it at medium high not screaming hot
03 -
- Pound your chicken to even thickness before marinating for consistent cooking
- Buy pre made balsamic glaze or simmer balsamic vinegar until reduced by half