Save to Pinterest The smell of sun-dried tomatoes sizzling in their own oil is what pulled my neighbor through the back door one Thursday evening. I was testing this bowl for the third time that week, trying to get the marinade just right, and she swore she could smell the garlic and basil from her driveway. We ended up eating straight from the skillet, standing at the counter, laughing about how sometimes the best meals are the ones you don't plan to share. That's when I knew this recipe was a keeper.
I made this for my sister after she had her second baby, and she texted me at midnight asking for the recipe because her husband kept talking about it. She said it was the first meal in weeks that didn't feel like obligation food. There's something about the brightness of the lemon and the richness of that tomato oil that wakes up your appetite even when you're too tired to care. I've been bringing it to new parents ever since, packed in containers that stack neatly in the fridge.
Ingredients
- Boneless, skinless chicken breasts (about 600 g): I pound mine to even thickness so they cook uniformly and don't dry out on the edges while the center catches up.
- Sun-dried tomatoes in oil (50 g, drained and finely chopped): The oil-packed kind are softer and more flavorful than the dry ones, and that oil becomes the base of your marinade.
- Sun-dried tomato oil (2 tablespoons, reserved from jar): This is liquid gold, don't pour it down the sink, it carries all the concentrated tomato sweetness.
- Garlic (2 cloves, minced): Fresh garlic makes a difference here, the jarred stuff just doesn't have the same punch against the bold tomato.
- Fresh basil (1 tablespoon, chopped) or dried (1 teaspoon): Fresh basil added to the marinade tastes green and bright, dried basil is earthier and works when that's all you have.
- Fresh parsley (1 tablespoon, chopped) or dried (1 teaspoon): Parsley balances the sweetness and keeps the marinade from tasting one note.
- Dried oregano (1 teaspoon): This is the backbone of the Mediterranean vibe, warm and slightly peppery.
- Salt (1/2 teaspoon for marinade, 1/2 teaspoon for rice): Don't skip salting the rice water, plain rice will make the whole bowl taste flat.
- Black pepper (1/4 teaspoon): Just enough to add a whisper of heat without competing with the other flavors.
- Lemon juice (from 1/2 lemon): The acidity cuts through the richness and makes the chicken taste brighter after cooking.
- Long-grain white rice (300 g): I use basmati or jasmine because they stay fluffy and separate, never gummy.
- Water (720 ml): The key is to not lift the lid while the rice steams, patience makes perfect grains.
- Mixed salad greens (120 g): Arugula adds a peppery bite, spinach is mild and wilts slightly from the warm chicken, or use whatever looks freshest.
- Cherry tomatoes (80 g, halved): These add juicy pops of sweetness and a little extra color to each bite.
- Crumbled feta cheese (30 g, optional): The salty creaminess plays beautifully with the tangy marinade, but the bowl doesn't need it to be complete.
- Toasted pine nuts (25 g, optional): I toast mine in a dry skillet until golden, they add a buttery crunch that feels a little fancy.
Instructions
- Marinate the Chicken:
- In a large mixing bowl, stir together the chopped sun-dried tomatoes, reserved oil, minced garlic, basil, parsley, oregano, salt, pepper, and lemon juice until it smells like summer. Add the chicken breasts and use your hands to massage the marinade into every surface, then let them sit for at least 15 minutes or cover and refrigerate for up to 2 hours if you have the time.
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear, this removes excess starch and prevents clumping. Bring the water and salt to a rolling boil in a saucepan, add the rice, stir once, cover tightly, then lower the heat to the gentlest simmer and let it cook undisturbed for 15 minutes before turning off the heat and letting it steam, still covered, for 5 more minutes.
- Sear the Chicken:
- Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles on contact, then lay the marinated chicken breasts in without crowding and cook for 6 to 7 minutes per side until deeply golden and the internal temperature reads 74 degrees Celsius. Let the chicken rest on a cutting board for 5 minutes so the juices redistribute, then slice it on the diagonal into thick strips.
- Assemble the Bowls:
- Fluff the rice with a fork and divide it among four serving bowls, creating a bed for everything else. Top each bowl with sliced chicken, a generous handful of salad greens, halved cherry tomatoes, and if you're using them, a sprinkle of feta and toasted pine nuts.
- Finish and Serve:
- Drizzle a little extra sun-dried tomato oil over the top or add a squeeze of fresh lemon juice for brightness. Serve immediately while the chicken is still warm and the greens are crisp.
Save to Pinterest My friend brought this to a potluck and someone asked if she catered it. She laughed and said it took her less time than ordering takeout. That's the magic of this bowl, it looks and tastes like you spent all afternoon cooking, but really it's just smart layering of bright, bold flavors that do the work for you. Now she makes it every time she wants to impress without the stress.
Make It Your Own
I've swapped the white rice for quinoa when I want extra protein, and brown rice when I'm feeling virtuous, both work beautifully and soak up the marinade just as well. If you're dairy-free, skip the feta or try a crumble of dairy-free almond cheese, and if you don't have pine nuts, slivered almonds or chopped walnuts add the same satisfying crunch. Sometimes I throw in diced avocado or thin slices of cucumber for extra freshness, and once I added roasted red peppers from a jar because that's what I had, it was delicious.
Storing and Reheating
I store the components separately in airtight containers so the greens stay crisp and the rice doesn't get soggy. The chicken and rice keep for up to four days in the fridge, and I reheat them gently in the microwave or a skillet with a splash of water to bring back moisture. The greens and toppings I add fresh each time, it takes an extra minute but makes all the difference in texture and flavor.
Pairing and Serving Ideas
This bowl is bright and bold enough to stand on its own, but I've served it alongside warm pita and hummus when I'm feeding a crowd. A crisp Sauvignon Blanc or a light rosé cuts through the richness of the oil and complements the herbs beautifully, but sparkling water with a twist of lemon works just as well if you're keeping it casual. If you want to stretch it further, double the greens and add a simple lemon vinaigrette on the side.
- Serve with warm pita bread and a side of hummus for a Mediterranean feast.
- Pair with a chilled glass of Sauvignon Blanc or a light, fruity rosé.
- For a lighter version, skip the rice and serve the chicken over a big bed of greens with extra cherry tomatoes and cucumber.
Save to Pinterest This bowl has become my answer to the question of what to make when I want something that feels special but doesn't require a trip to three different stores. It's proof that simple ingredients, when treated right, can turn into something you'll crave all week.
Answers to Recipe Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes to absorb the sun-dried tomato flavor. For deeper flavor, you can marinate up to 2 hours in the refrigerator. Avoid marinating longer than 4 hours as the acidic lemon juice may break down the chicken texture.
- → Can I use brown rice instead of white rice?
Absolutely. Brown rice adds extra fiber and nutrients. Note that brown rice typically requires 40-45 minutes to cook compared to 15 minutes for white rice, so adjust your timing accordingly. Quinoa is another great alternative that cooks in about 15 minutes.
- → What can I substitute for sun-dried tomatoes?
If you don't have sun-dried tomatoes, try using roasted red peppers packed in oil, or simply increase the fresh herbs and add tomato paste to the marinade. The flavor profile will shift slightly but still result in a delicious dish.
- → Is this dish freezer-friendly?
The cooked chicken and rice freeze well separately for up to 3 months. Store in airtight containers. Fresh greens and toppings are best added after reheating. Thaw overnight in the refrigerator and reheat gently to maintain moisture.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 74°C (165°F) when measured with a meat thermometer. Visual cues include golden-brown exteriors and juices running clear when pierced. Let the chicken rest for 5 minutes before slicing to keep it juicy.
- → Can I make this dairy-free?
Yes, simply omit the feta cheese. The sun-dried tomato marinade provides plenty of richness and flavor. You could add sliced avocado or extra toasted nuts for creaminess without dairy. Always check labels on sun-dried tomatoes to ensure no dairy-containing additives.