Chicken Pesto Buddha Bowls with Asparagus and Brown Rice

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 5 customer reviews
Chicken Pesto Buddha Bowls with Asparagus and Brown Rice
Chicken Pesto Buddha Bowls with Asparagus and Brown Rice


  • 3 cups cooked brown rice
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon dried oregano
  • kosher salt and freshly ground black pepper to taste
  • 1 pound asparagus, trimmed
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • ¼ cup prepared basil pesto


  1. Preheat oven to 400°F (200°C).
  2. Lightly oil a baking sheet and add tomatoes in a single layer. Add 2 tablespoons olive oil and oregano and season with salt and pepper; gently toss to combine.
  3. Bake in preheated oven until tender, 15 to 16 minutes.
  4. Heat a large pot of water over high heat and cook asparagus until bright green in color, about 3 minutes; drain well and set aside.
  5. Heat remaining tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook in oil until cooked through and golden brown, 4 to 5 minutes. Stir in pesto and gently toss to combine.
  6. Divide rice into bowls and top with chicken, rice, tomatoes, and asparagus.
Mealthy tip:

The beauty of buddha bowls is their customization. For different flavor, try peanut sauce or a miso dressing instead of the peanut sauce. Instead of brown rice, use another hearty grain like quinoa or farro. Vegetarian? Substitute cubed tofu for the chicken.


4.5out of 5 Stars

(5 Reviews)

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What others are saying

Image of Sam Dalton

Sam Dalton says:

I've made this a couple times for my weekly meal prep! It's a really easy recipe, especially if you have pesto already prepared.

Image of Greg Jones

Greg Jones says:

I've made these bowls twice, once with brown rice and once with quinoa. I enjoyed it both ways. Asparagus is always a good choice, and pesto chicken as well. Great recipe for meal prep, lunch or dinner.

Image of DC Cote

DC Cote says:

The homemade basil pesto recipe was the best part of this dish. I used roma tomatoes and added broccoli to the bowl with the asparagus. This is great for lunch.

Image of Rachel Douglas

Rachel Douglas says:

I should have followed the basil pesto recipe but I used stored bought (the kind that comes in a jar) and I am not impressed with the way it turned out. I just feel like something was missing from this bowl, maybe it needed more sauce? This would get 5 points from me for ingredients and concept, but I'm giving it three because it needs more sauce and a homemade pesto instead of store-bought.

Image of Sheila Long

Sheila Long says:

I substituted chicken for tofu instead and used quinoa instead of brown rice. Perfect for lunch or dinner.