Sun-Dried Tomato Chicken Bowl (Printable Version)

Tender chicken with sun-dried tomatoes over rice with fresh greens

# 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 - Combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, basil, parsley, oregano, salt, pepper, and lemon juice in a bowl. Add chicken breasts and coat thoroughly with marinade. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse rice under cold water. Bring water and salt to a boil in a saucepan. 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 breasts 6-7 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes, then slice into strips.
04 - Divide cooked rice among four serving bowls. Top each with sliced chicken, mixed salad greens, and halved cherry tomatoes. Add crumbled feta cheese and toasted pine nuts if desired.
05 - Drizzle each bowl with additional sun-dried tomato oil or a fresh squeeze of lemon juice. Serve immediately while rice and chicken are warm.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the sun-dried tomato oil does the heavy lifting while herbs keep everything bright and balanced.
  • It's a complete meal in one bowl, so cleanup is blissfully simple and weeknight stress melts away.
  • Gluten-free without any fussy substitutions, and naturally adaptable if you're avoiding dairy or nuts.
02 -
  • Don't skip the resting step for the chicken—those five minutes are when carryover cooking finishes the job and the meat relaxes into tenderness instead of staying tough.
  • If your sun-dried tomatoes are packed in oil, use that oil; if they're dry-packed, mix them with a bit of olive oil and they'll hydrate as the chicken marinates.
03 -
  • Toast your own pine nuts in a dry pan for two minutes to wake up their flavor and make them taste expensive instead of stale.
  • If you're marinating for longer than an hour, keep the chicken in the fridge so it stays safe while those flavors deepen.
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