Sun-Dried Tomato Chicken Bowl (Printer View)

Juicy marinated chicken with sun-dried tomatoes over fluffy rice and fresh greens for a wholesome meal.

# What you'll need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts (approximately 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 (arugula, spinach, or lettuce)
15 - 1/2 cup cherry tomatoes, halved
16 - 1/4 cup crumbled feta cheese (optional)
17 - 1/4 cup toasted pine nuts (optional)

# Method:

01 - In a mixing bowl, combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, fresh basil, fresh parsley, dried oregano, salt, pepper, and lemon juice. Add chicken breasts and coat thoroughly with the marinade. Allow to marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse rice under cold running water until water runs clear. In a saucepan, bring water and salt to a boil. Add rice, cover with a lid, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and allow to stand covered for 5 minutes. Fluff with a fork before serving.
03 - Heat a large skillet or grill pan over medium-high heat. Place marinated chicken breasts in the pan and cook for 6 to 7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
04 - Divide cooked rice evenly among four serving bowls. Top each portion with sliced chicken, mixed salad greens, and cherry tomato halves. Add crumbled feta cheese and toasted pine nuts if desired.
05 - Drizzle bowls with additional sun-dried tomato oil or a squeeze of fresh lemon juice as desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The sun-dried tomato marinade does all the work, infusing the chicken with tangy, herby flavor while you handle everything else.
  • It feels like a restaurant bowl but comes together in under an hour with ingredients you probably already have.
  • The contrast between warm, juicy chicken and cool, crisp greens makes every bite interesting.
  • Leftovers reheat beautifully, and the components pack well for lunch the next day.
02 -
  • Don't skip resting the chicken after cooking, cutting it too soon makes all the juices run out and you'll end up with dry slices.
  • If your chicken breasts are thick, butterfly them or pound them to an even thickness so they cook evenly and don't dry out on the edges.
  • Taste the marinade before adding the chicken, it should be bold because the chicken will mellow it out.
03 -
  • Use a meat thermometer to check the chicken, 74 degrees Celsius or 165 degrees Fahrenheit is perfect and takes the guesswork out.
  • If you're short on time, use pre-cooked rotisserie chicken and toss it in warmed marinade for a five-minute shortcut.
  • Toast the pine nuts in a dry pan over medium heat for two to three minutes, shaking often, they go from golden to burnt fast.
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