Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups cooked rice or cooked pasta (about 1 cup per bowl)
- 2 cups cooked chicken, diced or shredded (about 10 oz)
- 1/4 cup basil pesto
- 1 cup cherry tomatoes, halved
- 4 oz mozzarella pearls (or 1 cup shredded mozzarella)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp balsamic glaze
- 2 tbsp fresh basil, torn (optional)
- 1/8 tsp red pepper flakes (optional)
Do This
- 1. Add 1 cup cooked rice or pasta to each microwave-safe bowl.
- 2. Toss chicken with pesto, salt, and pepper; divide over the bowls.
- 3. Add cherry tomatoes and top with mozzarella.
- 4. Microwave on High (100% power) for 2 minutes 30 seconds.
- 5. Stir, then microwave 1 minute 30 seconds more, until hot and mozzarella is melty.
- 6. Rest 1 minute, then drizzle with balsamic glaze and add basil (and pepper flakes, if using).
Why You’ll Love This Recipe
- Big “Caprese” flavor (tomato, basil, mozzarella) with the convenience of microwave cooking.
- Perfect for using up leftover chicken and leftover rice or pasta.
- Melty, saucy, and fresh all at once, thanks to pesto and a sweet-tangy balsamic finish.
- Easy to scale up for meal prep and quick lunches.
Grocery List
- Produce: cherry tomatoes, fresh basil (optional)
- Dairy: mozzarella pearls (or shredded mozzarella)
- Pantry: basil pesto, balsamic glaze, kosher salt, black pepper, red pepper flakes (optional)
- Protein & Grains: cooked chicken, cooked rice or cooked pasta
Full Ingredients
For the bowls
- Cooked rice or cooked pasta: 2 cups total (about 1 cup per bowl)
- Cooked chicken (diced or shredded): 2 cups (about 10 oz)
- Basil pesto: 1/4 cup
- Cherry tomatoes: 1 cup, halved
- Mozzarella pearls: 4 oz (or shredded mozzarella: 1 cup)
- Kosher salt: 1/4 tsp
- Black pepper: 1/8 tsp
To finish
- Balsamic glaze: 2 tbsp
- Fresh basil: 2 tbsp torn leaves (optional, but highly recommended)
- Red pepper flakes: 1/8 tsp (optional)
Step-by-Step Instructions
Step 1: Set up your bowls and base
Place 1 cup cooked rice or cooked pasta into each of two microwave-safe bowls (use bowls that hold at least 3 cups so there’s room to stir).
If your rice or pasta is cold and clumped, break it up with a fork so it heats evenly.
Step 2: Coat the chicken in pesto
In a small bowl, mix 2 cups cooked chicken with 1/4 cup basil pesto, 1/4 tsp kosher salt, and 1/8 tsp black pepper until well coated.
Divide the pesto chicken evenly over the rice or pasta in each bowl.
Step 3: Add tomatoes and mozzarella
Top each bowl with 1/2 cup halved cherry tomatoes.
Sprinkle over 2 oz mozzarella pearls per bowl (or 1/2 cup shredded mozzarella per bowl). Keep the mozzarella mostly on top so it melts into a cozy, gooey layer.
Step 4: Microwave to heat through
Microwave one bowl at a time for the most even heating. Microwave on High (100% power) for 2 minutes 30 seconds.
Carefully remove the bowl (it may be hot), then stir thoroughly to distribute heat and pesto.
Step 5: Microwave briefly to melt and finish heating
Return the bowl to the microwave and cook on High (100% power) for 1 minute 30 seconds, or until the chicken is steaming hot and the mozzarella looks melted and glossy.
Let the bowl rest for 1 minute (this finishes the heating and helps the cheese settle into the bowl instead of sticking to your fork).
Step 6: Add balsamic glaze and serve
Drizzle each bowl with 1 tbsp balsamic glaze. Finish with torn fresh basil and red pepper flakes (if using).
Serve immediately while the mozzarella is melty and the tomatoes are warm and juicy.
Pro Tips
- Microwave evenly: Stir halfway through. The center heats faster than the edges, and stirring prevents cold pockets.
- Choose the right mozzarella: Pearls melt into creamy pockets; shredded mozzarella melts into a more even blanket.
- Keep the tomatoes bright: Halving cherry tomatoes helps them warm quickly without turning mushy.
- Don’t overdo the glaze: Start with 1 tbsp per bowl; balsamic glaze is sweet and can overpower if poured heavily.
- Best chicken for this: Rotisserie chicken or leftover grilled chicken has great flavor and stays tender.
Variations
- Low-carb bowl: Swap rice/pasta for 2 cups cauliflower rice. Microwave the cauliflower rice first for 2 minutes, then add the pesto chicken, tomatoes, and mozzarella and proceed.
- Extra veggie boost: Add 1 cup baby spinach to the bowl before microwaving; it wilts perfectly under the hot chicken and cheese.
- Bruschetta-style: Stir in 1 tbsp finely chopped red onion after microwaving and finish with an extra pinch of salt for a fresh bite.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store the balsamic glaze and fresh basil separately and add them after reheating. Reheat in the microwave on High (100% power) for 1 minute 30 seconds, stir, then microwave for 30 seconds more. If meal-prepping, assemble rice/pasta + pesto chicken + tomatoes in containers, and keep mozzarella on top so it melts nicely when reheated.
Nutrition (per serving)
Approximate: 805 calories, 52 g protein, 55 g carbohydrates, 42 g fat, 3 g fiber, 7 g sugar, 980 mg sodium (will vary by pesto, mozzarella, chicken seasoning, and balsamic glaze brand).
