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Pesto Chicken Rice Bowls with Cherry Tomatoes
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large skillet
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cherry tomatoes, halved
  • 3 cups cooked rice, warmed
  • 1/2 cup prepared pesto

Instructions
 

  • Season the chicken strips with salt and black pepper on all sides.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning once, until golden and cooked through.
  • Add the halved cherry tomatoes to the skillet. Cook for 2 to 3 minutes, stirring gently, until the tomatoes soften and release some juices.
  • Remove the skillet from heat. Divide the warmed rice among four bowls.
  • Top each bowl with the chicken and tomato mixture. Spoon the pesto evenly over the top and serve right away.

Notes

Warm the rice in the microwave with a splash of water to keep it fluffy while the chicken cooks. If your pesto is thick, stir in a teaspoon of the tomato juices from the pan to loosen it before drizzling. Leftovers keep well in the fridge for two days and reheat gently in a covered skillet with a little extra olive oil to refresh the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large skillet, Cutting board, Knife