Juicy chicken, herby pesto, zesty corn salsa, grains, and colorful toppings create a lively, wholesome bowl.
# What You’ll Need:
→ Pesto-Marinated Chicken
01 - 1.1 lbs boneless, skinless chicken breasts
02 - 1/2 cup basil pesto
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Corn Salsa
06 - 2 cups corn kernels, fresh or thawed frozen
07 - 1 medium red bell pepper, diced
08 - 1/4 cup red onion, finely chopped
09 - 1 jalapeño, seeded and minced (optional)
10 - 2 tablespoons fresh cilantro, chopped
11 - Juice of 1 lime
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Bowl Assembly
14 - 2 cups cooked brown rice or quinoa
15 - 1 avocado, sliced
16 - 1 cup cherry tomatoes, halved
17 - 1/2 cup feta cheese, crumbled (optional)
18 - Fresh basil leaves, for garnish
# Step-by-Step Guide:
01 - Combine chicken breasts, basil pesto, olive oil, salt, and black pepper in a bowl. Cover and let marinate for 15 minutes at room temperature or up to 4 hours in the refrigerator.
02 - In a mixing bowl, toss together corn kernels, diced red bell pepper, chopped red onion, minced jalapeño, fresh cilantro, lime juice, salt, and black pepper until well mixed. Set aside.
03 - Preheat a grill pan or skillet over medium-high heat. Grill marinated chicken for 6 to 7 minutes per side, until fully cooked and juices run clear. Allow chicken to rest for 5 minutes before slicing.
04 - Divide cooked brown rice or quinoa evenly among four bowls. Top with sliced chicken, corn salsa, avocado slices, cherry tomato halves, and crumbled feta cheese if desired. Garnish with fresh basil leaves.
05 - Serve the assembled bowls immediately.
