Pesto was invented in 1863 Genoa using only marble mortars—metal blades destroy the basil's oils completely.
Chicken Pesto Bakes
Dive into the deliciousness of our Chicken Pesto Bakes, where tender chicken mingles with vibrant pesto and fluffy rice, all baked to perfection in individual glass bowls. This effortless meal prep gem not only looks stunning but bursts with flavor, making your weeknight dinners a breeze. Elevate your lunch game and savor every bite of this wholesome and satisfying dish!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 5 ounces of boneless, skinless chicken breasts (142 g)
- 1 fourth of a cup of chicken broth (60 ml)
🥛Dairy & Eggs(2)
- 1 tablespoon of plain, nonfat Greek yogurt (15 ml)
- 1 ounce of mozzarella cheese (28.4 g)
🫙Pantry Staples(1)
- 2 tablespoons of uncooked basmati rice (30 ml)
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- 1 tablespoon of pesto (15 ml)
📦Other(1)
- 2 ounces of cherry tomatoes (56.7 g)
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees.
- 2
In each glass bowl, add 2 tablespoons of uncooked basmati rice, 5 ounces of boneless, skinless chicken breasts, 1 tablespoon of pesto, 1 tablespoon of plain, nonfat Greek yogurt, and 1/4 cup of chicken broth.
- 3
Stir the mixture and season with salt and pepper.
- 4
Top each bowl with 2 ounces of cherry tomatoes and 1 ounce of mozzarella cheese.
- 5
Bake in the oven for about 40 minutes or until the chicken reaches 165 degrees and the rice is cooked.
💡 Pro Tips
- ✓Increase oven temperature to 375°F and cover tightly with foil for the first 30 minutes to create steam for proper rice hydration, then uncover for final 10 minutes to brown the cheese.technique375°F, 30 minutes covered
- ✓Use a 1.5:1 liquid-to-rice ratio (6 tablespoons total liquid per 2 tablespoons rice) by combining the chicken broth with Greek yogurt to prevent rice from becoming mushy while ensuring complete cooking.ingredient1.5:1 liquid ratio
- ✓Pound chicken breasts to uniform 3/4-inch thickness before adding to bowls because uneven thickness causes overcooking of thin areas while thick portions remain undercooked at 165°F.technique3/4-inch thickness
- ✓Add mozzarella cheese only in the final 12-15 minutes of baking to prevent over-browning and oil separation that occurs when cheese is heated above 300°F for extended periods.timing12-15 minutes
- ✓Salt the rice mixture with 1/4 teaspoon kosher salt per bowl before baking because rice absorbs seasoning during cooking, and under-seasoned rice cannot be fixed after cooking.ingredient1/4 teaspoon per bowl
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Pesto was invented in 1863 Genoa using only marble mortars—metal blades destroy the basil's oils completely.
Chicken Pesto Bakes
Dive into the deliciousness of our Chicken Pesto Bakes, where tender chicken mingles with vibrant pesto and fluffy rice, all baked to perfection in individual glass bowls. This effortless meal prep gem not only looks stunning but bursts with flavor, making your weeknight dinners a breeze. Elevate your lunch game and savor every bite of this wholesome and satisfying dish!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 5 ounces of boneless, skinless chicken breasts (142 g)
- 1 fourth of a cup of chicken broth (60 ml)
🥛Dairy & Eggs(2)
- 1 tablespoon of plain, nonfat Greek yogurt (15 ml)
- 1 ounce of mozzarella cheese (28.4 g)
🫙Pantry Staples(1)
- 2 tablespoons of uncooked basmati rice (30 ml)
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- 1 tablespoon of pesto (15 ml)
📦Other(1)
- 2 ounces of cherry tomatoes (56.7 g)
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees.
- 2
In each glass bowl, add 2 tablespoons of uncooked basmati rice, 5 ounces of boneless, skinless chicken breasts, 1 tablespoon of pesto, 1 tablespoon of plain, nonfat Greek yogurt, and 1/4 cup of chicken broth.
- 3
Stir the mixture and season with salt and pepper.
- 4
Top each bowl with 2 ounces of cherry tomatoes and 1 ounce of mozzarella cheese.
- 5
Bake in the oven for about 40 minutes or until the chicken reaches 165 degrees and the rice is cooked.
💡 Pro Tips
- ✓Increase oven temperature to 375°F and cover tightly with foil for the first 30 minutes to create steam for proper rice hydration, then uncover for final 10 minutes to brown the cheese.technique375°F, 30 minutes covered
- ✓Use a 1.5:1 liquid-to-rice ratio (6 tablespoons total liquid per 2 tablespoons rice) by combining the chicken broth with Greek yogurt to prevent rice from becoming mushy while ensuring complete cooking.ingredient1.5:1 liquid ratio
- ✓Pound chicken breasts to uniform 3/4-inch thickness before adding to bowls because uneven thickness causes overcooking of thin areas while thick portions remain undercooked at 165°F.technique3/4-inch thickness
- ✓Add mozzarella cheese only in the final 12-15 minutes of baking to prevent over-browning and oil separation that occurs when cheese is heated above 300°F for extended periods.timing12-15 minutes
- ✓Salt the rice mixture with 1/4 teaspoon kosher salt per bowl before baking because rice absorbs seasoning during cooking, and under-seasoned rice cannot be fixed after cooking.ingredient1/4 teaspoon per bowl