Sun-Dried Tomato Chicken Bowl (Print View)

Juicy marinated chicken with sun-dried tomatoes over fluffy rice with fresh greens.

# What You’ll 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 deeper flavor development.
02 - Rinse rice under cold water. Bring water and salt to a boil in a saucepan. Add rice, cover with a lid, 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 brown and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
04 - Divide cooked rice among serving bowls. Top each bowl with sliced chicken, mixed salad greens, and halved cherry tomatoes. Add crumbled feta cheese and toasted pine nuts if desired.
05 - Drizzle with additional sun-dried tomato oil or a squeeze of fresh lemon juice. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The sun-dried tomato oil does the heavy lifting, so your marinade tastes restaurant-quality with almost no effort.
  • One bowl means one cleanup, and somehow it still feels elegant enough for guests.
  • You can prep everything while the rice cooks, making this faster than ordering takeout.
02 -
  • Don't skip the resting period for the chicken—those 5 minutes let the juices redistribute so every slice stays tender instead of drying out on your fork.
  • If your rice turns out mushy, you've likely used too much water or cooked it too long; next time, use a 1:2 ratio of rice to water and set a timer you actually listen to.
03 -
  • If you find your chicken breast is thicker on one end, gently pound it to an even thickness before marinating—this ensures both the thin and thick parts cook at the same rate and you avoid that awful situation where one edge is dry and the other is still slightly pink.
  • Toast your pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, and they'll taste infinitely better than raw or pre-toasted; the moment you smell that nuttiness, they're done.
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