Sun-Dried Tomato Chicken Bowl

# Ingredient List:

→ 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

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 Steps:

01 - In a mixing bowl, combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, fresh basil, fresh parsley, dried oregano, salt, black pepper, and lemon juice. Place chicken breasts in the bowl and coat thoroughly with marinade. Allow to marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.

02 - Rinse rice under cold running water. Bring 3 cups of water and 1/2 teaspoon salt to a rolling boil in a saucepan. Add rice, stir once, cover with lid, and reduce heat to low. Simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

03 - Heat a large skillet or grill pan over medium-high heat until hot. Place marinated chicken breasts in the pan and cook for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.

04 - Divide cooked rice evenly among serving bowls. Arrange sliced chicken over rice, top with mixed salad greens and halved cherry tomatoes. Add crumbled feta cheese and toasted pine nuts if desired.

05 - Drizzle bowls with additional sun-dried tomato oil or fresh lemon juice according to preference. Serve immediately while warm.

# Expert Advice:

01 -

The chicken stays impossibly juicy because the sun-dried tomato oil does the heavy lifting, keeping you from that sad, dry chicken moment we've all had.
You can throw this together on a random Tuesday night and feel like you actually have your life together.
It's naturally gluten-free and adapts to whatever you have on hand, which means less stress and more actual cooking.

02 -

Don't skip the five-minute rest on the rice after cooking—that's when it finishes cooking gently in its own steam and becomes actually fluffy instead of mushy.
The chicken's internal temperature needs to hit 165°F (74°C) and no higher, because one degree too much turns it from juicy to disappointing faster than you'd think.

03 -