Sun-Dried Tomato Chicken Bowl (Print version)

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

# 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:

01 - In a mixing bowl, combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, basil, parsley, oregano, salt, pepper, and lemon juice. Add chicken breasts and coat thoroughly. Cover and marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse rice under cold water until water runs clear. 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, keep covered, and let stand for 5 minutes. Fluff with a fork before serving.
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. Transfer to a plate and let rest for 5 minutes before slicing.
04 - Divide cooked rice evenly among serving bowls. Top each with sliced chicken, mixed greens, and halved cherry tomatoes. Add crumbled feta and toasted pine nuts if desired.
05 - Drizzle with additional sun-dried tomato oil or a fresh squeeze of lemon juice. Serve immediately while warm.

# Expert tips:

01 -
  • It tastes like you spent hours marinating and fussing, but the active work is under 20 minutes.
  • The sun-dried tomatoes do all the heavy lifting, infusing the chicken with deep, tangy flavor without any complicated sauces.
  • You can prep the marinade in the morning, let it sit all day, and come home to a dinner that cooks itself.
  • It looks gorgeous in a bowl, the kind of thing you'd order at a grain bowl cafe but better because you made it.
02 -
  • Don't skip resting the chicken after cooking, cutting into it too soon releases all the juice onto the cutting board instead of into your bowl.
  • If your chicken breasts are thick and uneven, pound them gently with a rolling pin or your palm so they cook at the same rate and don't dry out on the thin end.
  • Taste your sun-dried tomatoes before using them, some brands are saltier than others and you may need to adjust the salt in the marinade.
03 -
  • Use the sun-dried tomato oil from the jar instead of plain olive oil, it adds layers of flavor you can't get any other way.
  • If you have time, marinate the chicken in the morning before work and let it sit all day, the flavor deepens and the chicken stays incredibly moist.
  • Toast your pine nuts in a dry pan over medium heat, watching them closely, they go from perfect to burnt in seconds.
  • For restaurant-level presentation, fan the sliced chicken over the rice and arrange the toppings in little piles instead of tossing everything together.
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