Marinated chicken with sun-dried tomatoes, herbs, and fluffy rice over fresh greens for a vibrant, wholesome meal.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 21 ounces)
02 - 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
03 - 2 tablespoons sun-dried tomato oil, reserved from jar
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil
06 - 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley
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 such as arugula, spinach, or lettuce
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 - Combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, basil, parsley, oregano, salt, pepper, and lemon juice in a mixing bowl. Add chicken breasts and coat thoroughly with the marinade mixture. 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 water and 1/2 teaspoon 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 to separate grains.
03 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken breasts for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes before slicing.
04 - Divide cooked rice evenly among serving bowls. Arrange sliced chicken on top, then layer with 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 squeeze of fresh lemon juice as desired. Serve immediately while the chicken remains warm.
