Sun-Dried Tomato Chicken Bowl (Printable Version)

Juicy marinated chicken over fluffy rice with fresh greens and Mediterranean flavors.

# What You Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
03 - 2 tablespoons sun-dried tomato oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh basil, chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1/2 lemon

→ Rice

11 - 1 1/2 cups long-grain white rice
12 - 3 cups water
13 - 1/2 teaspoon salt

→ Fresh Greens & Toppings

14 - 4 cups mixed salad greens
15 - 1/2 cup cherry tomatoes, halved
16 - 1/4 cup crumbled feta cheese, optional
17 - 1/4 cup toasted pine nuts, optional

# How to Make It:

01 - In a bowl, combine sun-dried tomatoes, sun-dried tomato oil, garlic, basil, parsley, oregano, salt, pepper, and lemon juice. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse rice under cold water. In a saucepan, bring water and salt to a boil. Add rice, cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes, then slice.
04 - Divide cooked rice among serving bowls. Top with sliced chicken, mixed salad greens, cherry tomatoes, and optional feta cheese and pine nuts.
05 - Drizzle with extra sun-dried tomato oil or a squeeze of fresh lemon juice as desired. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays incredibly juicy because the oil from those sun-dried tomatoes does half the work while you're not even looking.
  • It comes together in under an hour, which means you can serve something that tastes like you spent all day cooking.
  • Everything is naturally gluten-free, and swapping ingredients is so easy you'll never feel limited.
02 -
  • Don't skip letting the chicken rest after cooking, because that few minutes of rest is what keeps the meat juicy instead of letting all those beautiful juices run out when you slice it.
  • If your chicken breasts are thick and uneven in size, pound them to a uniform thickness before marinating so they cook evenly and you don't end up with one piece overdone while another is still pale.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for about 3 minutes, shaking often, and your whole kitchen will smell like a Mediterranean dream worth bottling.
  • If you're short on time, use rotisserie chicken from the store, shred it, and toss it quickly in the sun-dried tomato marinade just before serving for a meal that's ready in 20 minutes flat.
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