Spring calls for food that feels light but still fills you up, and this Spring Pesto Chicken Bowl checks every box. It’s colorful, crisp, and packed with flavor thanks to a punchy basil pesto and juicy chicken. Think tender grains, crunchy veggies, and a creamy tang that ties it all together.
It’s the kind of meal you’ll want on repeat for lunches, easy weeknights, or a casual dinner with friends. No fussy steps, just fresh ingredients that shine.
What Makes This Special
This bowl leans on simple, seasonal ingredients—bright herbs, sweet peas, and lemon—to bring real flavor without heavy sauces. The pesto does double duty as a marinade and dressing, so you get consistency from the first bite to the last.
It’s easy to prep ahead and assemble when you’re hungry, and it’s flexible enough to swap based on what you have. Most importantly, it tastes like spring: clean, green, and lively.
What You’ll Need
- Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs
- Cooked grains: 2 cups cooked farro, quinoa, or brown rice
- Pesto: 1/2 cup basil pesto (homemade or store-bought)
- Lemon: Zest and juice of 1 lemon
- Spring veggies: 1 cup snap peas (halved), 1 cup asparagus (1-inch pieces), 1 cup cherry tomatoes (halved)
- Greens: 2 cups baby spinach or arugula
- Peas: 1 cup fresh or frozen peas
- Cheese: 1/3 cup crumbled feta or shaved Parmesan
- Crunch: 1/4 cup toasted pine nuts or sliced almonds
- Olive oil: 2 to 3 tablespoons
- Garlic: 1 clove, minced (optional if your pesto already has garlic)
- Red pepper flakes: Pinch, to taste
- Salt and black pepper: To taste
- Optional add-ins: Sliced radishes, cucumber, fresh herbs (basil, dill, or mint)
Step-by-Step Instructions
- Cook the grains. Make farro, quinoa, or brown rice according to package directions. Fluff and let cool slightly.
A warm base helps absorb flavor, but you don’t want it piping hot.
- Prep the pesto marinade. In a bowl, mix 1/4 cup pesto with 1 tablespoon olive oil, half the lemon juice, and a pinch of salt. Reserve the remaining pesto for dressing the bowls.
- Marinate the chicken. Pat the chicken dry. Toss with the pesto marinade and let sit for 15 to 30 minutes at room temperature (or up to 8 hours in the fridge).
Short on time? Even 10 minutes helps.
- Blanch the veggies. Bring a small pot of salted water to a boil. Add asparagus and snap peas for 1 to 2 minutes until crisp-tender and bright green.
Add peas for 30 seconds more if using fresh. Drain and rinse under cold water to stop the cooking.
- Cook the chicken. Heat a skillet over medium-high with 1 tablespoon olive oil. Cook chicken 4 to 6 minutes per side, depending on thickness, until golden and cooked through.
Rest for 5 minutes, then slice. Alternatively, grill for smoky flavor.
- Make the finishing drizzle. Stir the remaining 1/4 cup pesto with the rest of the lemon juice, lemon zest, a splash of water, and 1 tablespoon olive oil until pourable. Add minced garlic and red pepper flakes if you like heat.
- Assemble the bowls. Divide greens and grains between bowls.
Top with chicken, asparagus, snap peas, peas, and cherry tomatoes. Drizzle with pesto-lemon dressing.
- Add toppings. Finish with feta or Parmesan, toasted nuts, extra herbs, and a crack of black pepper. Taste and add a pinch of salt or a squeeze of lemon if needed.
Keeping It Fresh
For meal prep, store components separately.
Keep the chicken, grains, veggies, and pesto dressing in individual containers. This preserves crisp textures and bright flavors. When ready to eat, rewarm the grains and chicken, then add the cold veggies and dressing.
If you’re packing lunch, layer like this: grains on the bottom, chicken next, then veggies, with dressing on the side.
Add greens and nuts right before eating to avoid wilting and sogginess. The pesto dressing will keep for up to 5 days in the fridge; thin with a splash of water if it thickens.
Why This is Good for You
- Balanced macros: Lean protein from chicken, complex carbs from grains, and heart-healthy fats from olive oil and nuts keep you satisfied.
- Fiber and micronutrients: Asparagus, peas, snap peas, and greens bring fiber, folate, vitamin C, vitamin K, and a host of antioxidants.
- Herbs that do more: Basil and lemon add flavor without heavy sodium, and fresh herbs support a lighter, brighter meal.
- Smart sodium control: Using cheese and pesto sparingly delivers big flavor, so you can season gently and still feel satisfied.
What Not to Do
- Don’t skip resting the chicken. Cutting too soon leads to dryness and lost juices.
- Don’t overcook the greens and veggies. You want snap and color, not mush. Blanch briefly and cool quickly.
- Don’t drown it in pesto. The dressing should coat lightly.
Too much can overpower the fresh veggies.
- Don’t forget acid and salt. A squeeze of lemon and a small pinch of salt wake up the whole bowl.
- Don’t mix everything days ahead. Keep components separate to maintain texture, especially greens and nuts.
Recipe Variations
- Grain-free: Skip grains and load up on extra greens, roasted cauliflower, or zucchini ribbons.
- Vegetarian: Swap chicken for roasted chickpeas, grilled halloumi, or marinated tofu. Add an extra handful of nuts for protein.
- Creamy twist: Stir a spoonful of Greek yogurt into the pesto dressing for a tangy, creamy finish.
- Different pesto: Try arugula-walnut pesto, spinach-pistachio pesto, or a mint-parsley blend for a fresher, garden flavor.
- Roasted veggies: Roast the asparagus and tomatoes with olive oil, salt, and pepper at 425°F (220°C) for 10 to 12 minutes for deeper sweetness.
- Citrus swap: Use Meyer lemon for a softer citrus note, or add a bit of grated garlic and zest to intensify the brightness.
- Extra crunch: Thinly slice radishes or cucumbers and add right before serving. Seeded crackers or croutons also work.
- Make it spicy: Add Calabrian chili paste or a drizzle of chili oil to the pesto dressing.
FAQ
Can I use rotisserie chicken?
Yes.
Shred the meat and warm it gently, then toss with a spoonful of pesto and lemon before adding to the bowl. It’s fast and still flavorful.
What if I don’t have fresh basil pesto?
Store-bought is fine. Brighten it with lemon zest and a splash of olive oil.
If it tastes flat, add a pinch of salt and a small clove of grated garlic.
How do I make it dairy-free?
Use a dairy-free pesto or make your own without Parmesan. Swap the cheese topping for toasted nuts or nutritional yeast for a savory note.
Can I grill the veggies instead of blanching?
Absolutely. Grill asparagus and snap peas over medium heat for a few minutes until charred in spots but still crisp.
It adds a smoky edge that pairs well with pesto.
What’s the best grain for this bowl?
Farro brings a chewy bite and nutty flavor, quinoa is light and high in protein, and brown rice is familiar and comforting. Use what you enjoy or what’s on hand.
How long will leftovers keep?
Cooked chicken and grains keep 3 to 4 days in the fridge. Veggies and greens are best within 2 to 3 days.
Store the pesto dressing separately for the best texture.
Can I serve it cold?
Yes, it’s great as a chilled bowl, especially for lunch. Just dress it lightly and add extra lemon right before eating to keep the flavors lively.
What if I don’t eat chicken?
Use white beans, lentils, tofu, or tempeh. Season them with pesto and lemon, then pan-sear or roast for extra flavor.
Is there a way to cut down on prep time?
Use pre-cooked grains, a rotisserie chicken, and a good-quality pesto.
Blanch veggies quickly or use raw crunchy options like cucumber and radish.
How can I make it kid-friendly?
Serve components separately, go light on the pesto, and offer cheese on the side. Kids often like the grains, chicken, and peas on their own.
Wrapping Up
The Spring Pesto Chicken Bowl is simple, bright, and endlessly flexible. With a few fresh ingredients and a reliable pesto, you get a meal that feels special without extra work.
Prep the parts, mix and match, and enjoy a bowl that tastes like the best of the season—any day of the week.
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