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CC's Table » Recipes » Dinners

Chicken Pesto Grain Bowls

Published: Oct 20, 2020 · Modified: Sep 18, 2024 by Caitlin Charlton · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases at no cost to you. · 2 Comments

Jump to Recipe

These easy Chicken Pesto Bowls are made with fresh basil pesto, bursting cherry tomatoes, pan-seared chicken breasts, and farro. This is a delicious one-bowl dinner that is perfect for the summer!

Chicken pesto grain bowl with fresh basil pesto, cherry tomatoes, and farro in a white bowl topped with parmesan cheese.

Key Ingredients

  • Pesto: I recommend using fresh pesto! Check out my lemon basil pesto for a flavorful homemade pesto recipe!
  • Chicken breasts: you are welcome to swap these out for chicken thighs! I like pan-searing the chicken, but you can grill or bake it if you prefer.
  • Cherry or grape tomatoes: The tomatoes add a pop of sweetness. If you are making this outside of tomato season, you could swap in sauted mushrooms instead.
  • Parmesan cheese: Shave the parmesan cheese for added texture.

Tips for making chicken grain bowls

To make this recipe, I have three burners going at once to make this dish come together quickly. One burner for the farro, one for the cherry tomatoes, and one for grilling the chicken.

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Prep ahead tips

To prep this grain bowl in advance, make the homemade pesto up to 3-5 days in advance and store it in an airtight container in the refrigerator. You can toss the cooked farro in the pesto up to a day in advance and store it in an airtight container in the refrigerator. When you are ready to enjoy, reheat it on the stovetop.

If you love this recipe, try:

  • Pesto Stuffed Chicken
  • Pesto Tortellini Salad
  • Steak Grain Bowls

I hope you love this recipe! If you try these chicken pesto bowls, I'd love to know what you think in the comments below.

📖 Recipe

Chicken pesto grain bowl with fresh basil pesto, cherry tomatoes, and farro in a white bowl topped with parmesan cheese.

Chicken Pesto Bowl

This easy Chicken Pesto Bowl is made with fresh basil pesto, bursting cherry tomatoes, pan-seared chicken breasts, and farro. This is a delicious one-bowl dinner that is perfect for the summer!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Author: Caitlin Charlton

Ingredients

  • 8 oz farro I use 10 minute farro, see notes
  • 1 cup homemade or store-bought basil pesto
  • freshly grated parmesan cheese for topping

Chicken

  • 1 lb boneless skinless chicken breasts 2-3 breasts, see note for prep tips
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ tsp garlic powder
  • ¼ teaspoon Italian seasoning
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Cherry Tomatoes

  • 1 pint cherry or sugar plum tomatoes
  • 1 teaspoon olive oil
  • ¼ teaspoon Kosher salt

Instructions

  • Bring a large pot of water to a boil and cook farro according to directions on box and farro is chewy with a slight bite (see note). Drain. Toss with pesto.
  • Sprinkle both sides of chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Heat a large pan on medium-high heat and add butter and olive oil. Once the butter has melted and the pan is hot, add chicken breasts. Cook on one side for 5-7 minutes then flip and cook for another 5-7 minutes, or until chicken is no longer pink the in middle and has reached an internal temperature of 165 degrees Fahrenheit. Rest for 2 minutes then dice into bite-sized pieces.
  • Meanwhile, make the tomatoes. Heat a medium pan on medium heat. Add tomatoes, olive oil, and salt. Stir occasionally and cook for 5-8 minutes, or until tomatoes just begin to burst open and soften.
  • To assemble the bowls, place the pesto farro at the bottom of the bowl, top with diced chicken, and roasted tomatoes. Garnish with freshly grated parmesan. Grab a big fork and dig in!

Notes

  • I get 10-minute farro at Trader Joe's. Farro can take 10-40 minutes to cook depending on the type that you get. Follow the directions on the box of your farro and cook until chewy and slightly tender.
  • To prep the chicken, I always recommend making sure the entire chicken breast is a similar thickness throughout by pounding the chicken breast. This will prevent one half from being rare while the other half is overcooked. To do this, place a piece of parchment paper, wax paper, or saran wrap on top of the chicken and use a heavy pot or meat pounder to pound into a similar thickness throughout.
  • I highly recommend using this lemon basil pesto.
  • You can store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a microwave-safe bowl in the microwave or serve cold.

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Comments

    5 from 1 vote (1 rating without comment)

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  1. cynthia chapline says

    February 25, 2021 at 5:50 pm

    I loved this yummy recipe! And it was so easy!

    Reply
    • Caitlin from CC's Table says

      February 28, 2021 at 3:12 pm

      Oh I am so glad! Thank you so much!

      Reply
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Hi, I'm Caitlin! I'm an event planner turned professionally trained chef living by the beach! I'm excited to share with you recipes and tips for how I entertain with ease by prepping ahead.

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