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Close-up of pesto chicken with rice and vegetables showing juicy chicken, glossy pesto, and fresh toppings.

Pesto Chicken Meal Prep Bowls

These Pesto Chicken Meal Prep Bowls are easy, flavorful, and perfect for simple weekday lunches. Made with cooked chicken, rice, vegetables, and jarred basil pesto, they are a practical high-protein meal prep option that comes together with budget-friendly ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Rice Base
  • 4 cups cooked rice white rice, brown rice, quinoa, or orzo may be used
Pesto Chicken and Vegetables
  • 1 1/2 pounds boneless skinless chicken breast or boneless skinless chicken thighs cut into bite-size pieces
  • 2 cups broccoli, zucchini, bell peppers, green beans, spinach, or frozen mixed vegetables use fresh or frozen vegetables
  • 1/3 cup jarred basil pesto add more after reheating if desired
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
Optional Toppings
  • grated parmesan add after reheating
  • lemon juice add after reheating
  • red pepper flakes add to taste
  • chopped basil keep separate until serving

Equipment

  • Meal prep containers
  • Large skillet
  • Rice cooker
  • Instant-read thermometer
  • Cutting board
  • Sharp knife

Method
 

  1. Cook the rice according to package instructions if you have not already cooked it. Set aside 4 cups cooked rice.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the chicken, garlic powder, Italian seasoning, salt, and black pepper.
  4. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and fully cooked to 165°F.
  5. Add the vegetables and cook for 4 to 6 minutes, or until tender. If using frozen vegetables, cook until most extra moisture has evaporated.
  6. Turn off the heat and stir in the pesto. Mix until the chicken and vegetables are lightly coated.
  7. Divide the cooked rice evenly into 4 meal prep containers.
  8. Top each container with the pesto chicken and vegetables.
  9. Let the bowls cool before sealing. Store in airtight containers in the refrigerator for 3 to 4 days.
  10. When ready to eat, reheat with a small splash of water or broth, then add optional toppings.

Notes

Start with 1/3 cup pesto and add more after reheating if you want a stronger pesto flavor.
Use cooked rice, not uncooked rice, when measuring for the final bowls.
Keep parmesan, basil, lemon juice, and other fresh toppings separate until serving for the best texture.
If using chicken thighs, the estimated fat may be higher than the nutrition values listed.
If your pesto is high in sodium, reduce the added salt and adjust to taste.
Store the bowls in airtight containers in the refrigerator for 3 to 4 days. Add a small splash of water or broth before reheating to help soften the rice.