# Needed ingredients:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 4 tablespoons basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Rice
06 - 1 1/4 cups uncooked jasmine or basmati rice
07 - 2 cups water
08 - 1/2 teaspoon salt
→ Fresh Vegetables & Toppings
09 - 1 1/2 cups cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1 small red onion, thinly sliced
12 - 1 medium avocado, sliced
13 - 2 cups baby spinach or mixed salad greens
14 - 2 tablespoons toasted pine nuts, optional
15 - Fresh basil leaves for garnish
# How to make it:
01 - Combine chicken pieces, basil pesto, olive oil, salt, and pepper in a bowl. Mix thoroughly, cover, and marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor development.
02 - Rinse rice under cold running water until water runs clear. Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover, and simmer for 12 to 15 minutes until rice is tender and liquid is absorbed. Remove from heat, keep covered, and rest for 5 minutes. Fluff with a fork.
03 - Heat a large skillet over medium heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until fully cooked through with light browning.
04 - Halve cherry tomatoes, dice cucumber, slice red onion and avocado, and wash spinach or greens.
05 - Divide cooked rice equally among 4 bowls. Top each portion with chicken, fresh vegetables, and greens. Garnish with toasted pine nuts and fresh basil leaves.
06 - Serve immediately while warm, or at room temperature as preferred.
