Why You’ll Love Chicken Pesto Bowls with Summer Salad Recipe
These chicken pesto bowls bring together a delicious combination of fresh vegetables, hearty grains, juicy chicken, and creamy pesto sauce. The cool, crunchy summer salad provides a refreshing contrast to the warm chicken and quinoa or rice.
They’re also easy to customize. You can change the grain, use your favorite fresh herbs, adjust the vegetables based on what you have available, or add extra toppings. Because the components can be prepared separately, these bowls are also a convenient option for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Pesto Bowls
- 1 batch Seared Then Baked Chicken Breasts
- 1 batch Greek Yogurt Pesto Sauce
- Cooked quinoa or rice, as needed
- 1 batch Summer Corn, Cucumber, and Tomato Salad
For the Summer Corn, Cucumber, and Tomato Salad
- 1 pint cherry tomatoes, halved lengthwise
- 2 Persian cucumbers, diced
- 1 1/2 cups corn, sliced off the cob or thawed from frozen
- 1/2 cup parsley or cilantro, finely chopped
- 1/4 cup red onion, finely chopped
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons freshly squeezed lime or lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Directions
1. Prepare the Chicken
Prepare the seared then baked chicken breasts according to the recipe instructions. Once cooked through, allow the chicken to rest briefly before slicing it into strips or bite-sized pieces.
2. Prepare the Pesto Sauce
Make the Greek yogurt pesto sauce according to the recipe instructions. Keep it refrigerated until you are ready to assemble the bowls.
3. Make the Summer Salad
Add the halved cherry tomatoes, diced Persian cucumbers, corn, chopped parsley or cilantro, and finely chopped red onion to a large bowl.
In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lime or lemon juice, sea salt, and black pepper.
Pour the dressing over the vegetables and gently toss until everything is evenly coated.
4. Assemble the Bowls
Divide the cooked quinoa or rice among four serving bowls. Add a generous portion of the summer corn, cucumber, and tomato salad to each bowl.
Top each serving with sliced chicken breast, then spoon or drizzle the Greek yogurt pesto sauce over the chicken. Serve immediately.
Servings and timing
- Servings: 4
- Prep and cooking time: 45 minutes
- Total time: 45 minutes
Variations
Use a Different Grain
Quinoa and rice both work beautifully, but you can also serve these bowls with farro, couscous, bulgur, or another favorite cooked grain.
Make It Low-Carb
Skip the quinoa or rice and serve the chicken, pesto, and summer salad over chopped romaine, mixed greens, cauliflower rice, or shredded cabbage.
Add More Vegetables
Add diced avocado, sliced bell peppers, zucchini, shredded carrots, baby spinach, or roasted vegetables to make the bowls even more substantial.
Change the Protein
Instead of chicken breast, try grilled chicken thighs, shrimp, salmon, turkey, or another protein that pairs well with pesto.
Make It Vegetarian
Leave out the chicken and replace it with chickpeas, white beans, crispy tofu, or another plant-based protein.
Add Cheese
Crumbled feta, goat cheese, shaved Parmesan, or small mozzarella balls are delicious additions to the fresh summer vegetables and pesto.
Make It Spicy
Add sliced jalapeño to the salad, sprinkle the finished bowls with crushed red pepper flakes, or mix a little hot sauce into the pesto.
Storage/Reheating
For the best results, store the components separately in airtight containers in the refrigerator. Keeping the salad and pesto away from the warm ingredients prevents the vegetables from becoming soft and keeps the sauce fresh.
Cooked chicken and grains can generally be refrigerated for up to 3 to 4 days when properly stored. The fresh salad is best enjoyed within about 2 to 3 days because the tomatoes and cucumbers will gradually release moisture.
To reheat, warm only the chicken and quinoa or rice in the microwave or in a skillet until heated through. Add the cold summer salad and Greek yogurt pesto sauce after reheating.
Freezing the fully assembled bowls is not recommended because cucumbers, tomatoes, and yogurt-based pesto can change significantly in texture after thawing. The cooked chicken and grains can be frozen separately if desired.
FAQs
1. Can I make Chicken Pesto Bowls ahead of time?
Yes. These bowls work especially well for meal prep. Prepare the chicken, grain, pesto sauce, and salad ahead of time and refrigerate them in separate containers. Assemble the bowls shortly before eating for the best texture.
2. Is quinoa or rice better for chicken pesto bowls?
Either is a great choice. Quinoa has a slightly nutty flavor and provides a light, fluffy base, while rice gives the bowls a softer and more neutral foundation. Choose whichever you prefer or already have available.
3. Can I use frozen corn instead of fresh corn?
Yes. Thawed frozen corn works well when fresh corn isn’t available. Make sure it is fully thawed and drain away excess moisture before adding it to the salad.
4. Can I use regular cucumbers instead of Persian cucumbers?
Yes. English cucumber is an excellent substitute. Regular garden cucumbers can also be used, although you may want to peel them and remove some of the seeds if the skin is thick or the center is particularly watery.
5. Can I serve these chicken pesto bowls cold?
Yes. The bowls can be enjoyed warm, at room temperature, or cold. For a cold version, chill the cooked chicken and grains before assembling everything with the salad and pesto sauce.
6. What can I substitute for the Greek yogurt pesto sauce?
Traditional basil pesto is an easy alternative. You could also use a creamy herb dressing, lemon yogurt sauce, or another pesto-style sauce that complements chicken and fresh vegetables.
7. How can I keep the summer salad from becoming watery?
Use firm tomatoes and cucumbers, drain thawed corn thoroughly, and wait to dress the salad until close to serving when possible. For meal prep, you can store the dressing separately and toss it with the vegetables shortly before eating.
8. What other vegetables can I add?
Avocado, bell peppers, spinach, arugula, zucchini, shredded carrots, roasted broccoli, and asparagus can all work well. This recipe is particularly easy to adapt to whatever seasonal vegetables you have on hand.
9. Can I make these bowls without chicken?
Absolutely. Chickpeas, white beans, tofu, or another vegetarian protein can replace the chicken. You can also simply increase the quinoa and vegetables for a lighter bowl.
10. What should I serve with Chicken Pesto Bowls?
These bowls are filling enough to serve as a complete meal. If you’d like something on the side, try fresh fruit, crusty bread, pita, a simple green salad, or roasted vegetables.
Conclusion
Chicken Pesto Bowls with Summer Salad combine satisfying chicken and grains with the bright flavors of pesto and fresh seasonal vegetables. Juicy tomatoes, crisp cucumber, sweet corn, fresh herbs, and a simple citrus dressing keep every bite light and refreshing, while the chicken and quinoa or rice make the bowls substantial enough for a complete meal.
With just 45 minutes of preparation and plenty of opportunities for customization, this recipe is a practical choice for weeknight dinners, summer lunches, and make-ahead meals. Keep the components separate for meal prep, then assemble each bowl when you’re ready for a fresh, colorful, and flavorful meal.
Chicken Pesto Bowls with Summer Salad
Fresh and satisfying chicken pesto bowls layered with quinoa or rice, juicy chicken breast, creamy Greek yogurt pesto, and a colorful summer corn, cucumber, and tomato salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake and Assemble
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 batch Seared Then Baked Chicken Breasts
- 1 batch Greek Yogurt Pesto Sauce
- Cooked quinoa or rice
- 1 pint cherry tomatoes, halved lengthwise
- 2 Persian cucumbers, diced
- 1 1/2 cups corn, sliced off the cob or thawed from frozen
- 1/2 cup parsley or cilantro, finely chopped
- 1/4 cup finely chopped red onion
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons freshly squeezed lime or lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the seared then baked chicken breasts according to the recipe instructions, then slice for serving.
- Prepare the Greek yogurt pesto sauce according to the recipe instructions.
- Make the summer salad by combining the cherry tomatoes, cucumbers, corn, parsley or cilantro, and red onion in a bowl.
- Whisk together the extra-virgin olive oil, lime or lemon juice, sea salt, and black pepper in a small bowl. Pour the dressing over the summer salad and toss to combine.
- Divide the cooked quinoa or rice among four bowls. Add the summer salad and sliced chicken breast, then top with the Greek yogurt pesto sauce and serve.
Notes
- Use either cooked quinoa or rice as the base depending on your preference.
- Fresh corn cut from the cob provides the best summer flavor, but thawed frozen corn works well too.
- Choose parsley or cilantro and lime or lemon juice to customize the flavor.
- The salad can be prepared ahead and refrigerated until ready to assemble the bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 90 mg
