# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 4 tablespoons basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Rice
06 - 1 1/4 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt
→ Fresh Vegetables & Toppings
09 - 1 1/2 cups cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1 small red onion, thinly sliced
12 - 1 medium avocado, sliced
13 - 2 cups baby spinach or mixed salad greens
14 - 2 tablespoons toasted pine nuts, optional
15 - Fresh basil leaves for garnish
# How to Make It:
01 - In a mixing bowl, combine chicken pieces, basil pesto, olive oil, salt, and pepper. Mix thoroughly, cover, and marinate for at least 15 minutes or up to 2 hours refrigerated for enhanced flavor development.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water with salt to a boil. Add rice, reduce heat to low, cover tightly, and cook for 12 to 15 minutes until rice is tender and liquid is fully absorbed. Remove from heat and allow to rest covered for 5 minutes. Fluff with a fork.
03 - While rice cooks, heat a large skillet over medium heat. Add marinated chicken with all pesto coating and cook for 6 to 8 minutes, stirring occasionally, until chicken reaches internal doneness and develops light browning.
04 - Halve cherry tomatoes, dice cucumber, slice onion and avocado, and rinse spinach or salad greens. Arrange each component separately for assembly.
05 - Divide cooked rice evenly among 4 serving bowls. Top each portion with pesto chicken, fresh vegetables, and greens. Sprinkle with toasted pine nuts and garnish with fresh basil leaves.
06 - Serve immediately while warm. This dish may also be enjoyed at room temperature.
