Sun-Dried Tomato Chicken Bowl (Printable)

Marinated chicken with sun-dried tomatoes served over rice with fresh vegetables.

# Ingredient List:

→ 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)

# Directions:

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 development.
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 6–7 minutes per side until golden brown 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 each bowl with sliced chicken, mixed salad greens, and halved cherry tomatoes. Add feta cheese and toasted pine nuts if desired.
05 - Drizzle each bowl with additional sun-dried tomato oil or a squeeze of fresh lemon juice. Serve immediately.

# Expert Tips:

01 -
  • The chicken stays impossibly juicy because the sun-dried tomato oil does the work for you, no fussing required.
  • It comes together in under an hour and tastes like you spent all afternoon on it.
  • Everything tastes better the next day if you have leftovers, so it's the rare meal that improves with time.
02 -
  • Don't skip resting the chicken because it's the difference between meat that's tender and juicy versus meat that's dry and crumbly.
  • The sun-dried tomato oil is doing the heavy lifting in this recipe, so use good quality oil that you'd actually want to taste on its own.
03 -
  • Save that sun-dried tomato oil for drizzling and finishing because it tastes so good it deserves to be noticed, not hidden inside the chicken.
  • Slice the chicken on a slight bias, which makes it look more impressive on the plate and somehow makes each bite taste richer.
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