Mediterranean Pesto Chicken Bowls

Looking for a quick, delicious, and nutritious meal to add to your weekly rotation? These Mediterranean Pesto Chicken Bowls are packed with fresh flavors and are incredibly easy to make. Whether you’re meal-prepping for the week or need a healthy dish to bring to a gathering, this recipe is sure to become a favorite. It also features one of my FAVORITE sauces, my Lightened-up Basil Pesto!

Why You’ll Love This Recipe

These Mediterranean Pesto Chicken Bowls are not only bursting with vibrant flavors but also come together effortlessly. Here’s why they’ll become a staple in your kitchen:

1. Quick and Easy: Using pre-cooked chicken and microwaveable rice, this recipe minimizes prep time and makes assembly a breeze.
2. Fresh Flavors: The combination of juicy cherry tomatoes, crisp cucumbers, sweet bell peppers, and tangy red onions creates a refreshing base that pairs perfectly with the lightened-up basil pesto.
3. Nutrient-Packed: Each bowl is loaded with lean protein from chicken, fiber-rich kale, and a variety of colorful vegetables, making it a balanced meal that supports your health goals.
4. Versatile: These bowls can be enjoyed warm or cold, making them ideal for lunch on-the-go, a picnic, or a quick lunch or dinner.

Here are the Main Ingredients you will Need to make These Bowls:

Here is How to Make these Bowls Step by Step!

Make the Lightened-up Basil Pesto:

Wash and dry the basil leaves.

Toast the walnuts by placing them in a dry skillet over medium heat and stirring frequently until fragrant and lightly browned, about 5-7 minutes. Let them cool.

In a food processor, combine the basil leaves, walnuts, minced garlic, grated Parmesan cheese, nutritional yeast, and fresh lemon juice. Pulse until the ingredients are finely chopped and well combined.

Add the Greek yogurt to the food processor and blend until smooth.

While the food processor is running, slowly stream in the olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the bowl with a spatula and blend again to ensure everything is well mixed.

Taste the pesto and season with salt and pepper to taste. Adjust the lemon juice or other seasonings if desired.

Prep Bowl Ingredients:

Microwave the instant rice according to package instructions.

Slice the pre-cooked chicken breast into strips. I like re-heating the chicken before adding to the bowl.

Prepare the mixed vegetables by halving the cherry tomatoes, dicing the cucumbers and bell peppers, and thinly slicing the red onions.

Assemble Bowls:

Divide the cooked rice (75g per bowl), mixed vegetables (50g cherry tomatoes, 40g cucumbers, 40g bell peppers, 15g red onions per bowl), sliced chicken breast (87.5g per bowl), chickpeas (40g per bowl), and kale (30g per bowl) evenly among four serving bowls.

Spoon 31.5g of lightened-up Basil Pesto over the chicken and vegetables in each bowl.

Serve the Mediterranean Pesto Chicken Bowls immediately, or store them in airtight containers in the refrigerator for later consumption.

Optional Garnish: Fresh lemon wedges, fresh chopped parsley or basil, feta (not included in macros)

Looking for more inspiration for Lunch or Dinner?

Checkout these other recipes:

Crockpot Chili

Chicken, Broccoli and Cheese Stuffed Pasta Shells

Buffalo Chicken Lasagna

Recipe Notes & Modifications

• Rice: I typically use Uncle Ben’s Microwaveable Jasmine or Basmati rice. Ensure the rice used has no added fat as this is not accounted for in macros.
• Chicken: I like using Lilydale or Pinty’s Pre-cooked Chicken Strips to save time, but any prepped chicken breast works!
• Pesto: The lightened-up basil pesto can be made in advance and stored in an airtight container in the refrigerator for up to one week. You can also freeze it in ice cube trays for longer storage.
• Storage: This recipe makes four servings. If you need to adjust the number of servings, you can easily scale the ingredients up or down accordingly. Store the assembled Mediterranean Pesto Chicken Bowls in airtight containers in the refrigerator for up to 3-4 days. Keep the pesto separate if possible and add it just before serving to maintain freshness.

Enjoy these Mediterranean Pesto Chicken Bowls as a delicious, fresh, and easy meal that supports your healthy lifestyle! If you give this recipe a try, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations!