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Chicken Pesto and Rice

Servings: 4
Prep: 20 minutes
Cook: 15 minutes
Ready: 35 minutes

Chicken Pesto and Rice


1 cup brown rice, raw

2 TBSP olive oil

1 ½ lbs. chicken breast, boneless skinless, sliced thin

Salt & black pepper

1 cup (1 medium sized) tomato, diced

½ cup Pesto (recipe below)

Pesto Ingredients

3 cups fresh basil leaves

¾ cup unsalted pine nuts or sunflower seeds

4 cloves garlic

¼ tsp kosher salt

½ cup Parmesan cheese, grated

¾ cup olive oil


  1. Cook rice (1 cup) according to package directions. Once cooked, remove from heat and let rest. Fluff with fork before serving.
  2. For the pesto – place basil (3 cups), pine nuts or sunflower seeds (¾ cup), garlic (4 cloves), salt (¼ tsp) and cheese (½ cup) in a food processor or blender.
  3. Gradually add olive oil (¾ cup) and blend until pesto is a paste consistency. If desired, season with additional salt and pepper to taste.
  4. Heat a large skillet over medium heat and add olive oil (2 TBSP). Once oil is hot, add chicken (1 ½ lbs.) and season with salt and pepper.
  5. Cook until chicken cooked through and slightly browned, stirring periodically, about 10 minutes.
  6. Add tomatoes (1 cup) and cook until tender, about 1-2 minutes.
  7. Add pesto (½ cup) and mix well.
  8. Portion chicken pesto on top of cooked rice

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