Save Pin There's something about opening a jar of sun-dried tomatoes that instantly transports me to a sun-drenched kitchen afternoon. I was experimenting with flavors one quiet Tuesday, and I grabbed that jar almost by accident, thinking I'd use just a spoonful. Instead, I ended up creating this bowl that became the thing I make when I want to feel like I'm cooking with intention. The chicken comes out so tender and infused with that deep, concentrated tomato flavor that it hardly needs anything else, yet somehow everything comes together perfectly.
I made this for my friend Marco one evening when he mentioned being tired of the same rotation, and watching his face when he tasted it was worth every minute. He kept asking what made the chicken taste like that, and I realized it was just the sun-dried tomatoes doing their quiet magic. That bowl turned into something we made together every few months, each time with slight tweaks depending on what greens looked good at the market.
Ingredients
- Boneless, skinless chicken breasts: They cook evenly and soak up the marinade like a sponge, turning impossibly tender if you don't rush them in the pan.
- Sun-dried tomatoes in oil: Save that oil from the jar because it's liquid gold for this recipe and for drizzling at the end.
- Fresh basil and parsley: These bring brightness that dried herbs can't quite match, though dried works fine if that's what you have on hand.
- Garlic and oregano: The oregano gives it that Mediterranean pulse, and garlic ties everything together.
- Lemon juice: Just half a lemon's worth cuts through the richness and keeps everything balanced.
- Long-grain white rice: It stays fluffy and doesn't clump, giving you a clean base for the chicken and greens.
- Mixed salad greens: Arugula brings a peppery note that contrasts beautifully with the warm chicken above.
- Cherry tomatoes: They add freshness and a little burst of juice when you bite into them.
- Feta cheese and pine nuts: Optional but worth having around because they add texture and a salty depth that makes the whole thing feel complete.
Instructions
- Make the magic marinade:
- Combine the sun-dried tomatoes, that precious oil from the jar, minced garlic, fresh herbs, oregano, salt, pepper, and lemon juice in a bowl. The mixture should smell immediately bold and fragrant. Drop your chicken breasts in and coat them completely, making sure the tomato bits stick to the surface.
- Let it sit and develop:
- Even 15 minutes makes a difference, but if you have time, let it marinate for up to 2 hours in the refrigerator. I usually do this step while I'm handling other tasks, checking on it once or twice.
- Get the rice going:
- Rinse your rice under cold water until the water runs mostly clear, then bring 3 cups of salted water to a boil in a saucepan. Add the rice, stir once, cover, and lower the heat to a gentle simmer for exactly 15 minutes.
- Rest and fluff:
- Turn off the heat and let the rice sit covered for 5 minutes, then fluff it with a fork. This resting time lets the grains firm up slightly so they don't turn mushy.
- Cook the chicken with confidence:
- Heat a large skillet or grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. Place the marinated chicken breasts in the pan and don't move them for 6 to 7 minutes until golden on one side. Flip and cook the other side for another 6 to 7 minutes until the internal temperature hits 74°C (165°F).
- Let it rest before slicing:
- Remove the chicken to a plate and let it sit for 5 minutes while the juices redistribute, making each slice stay moist instead of running all over the plate.
- Build your bowl with intention:
- Divide the warm rice among bowls, arrange the sliced chicken on top, pile on the fresh greens and cherry tomatoes, and finish with feta and pine nuts if you're using them. A final drizzle of that sun-dried tomato oil ties everything together.
Save Pin There was a moment when a colleague tasted this at work and asked if I'd made it at a restaurant beforehand, which made me laugh because it genuinely takes less than an hour from start to finish. That's when I realized this bowl had become the thing that bridges quick weeknight cooking with the feeling of taking care of yourself.
Building Depth With Simple Swaps
Once you understand how the sun-dried tomatoes anchor this bowl, you start seeing possibilities everywhere. Brown rice or quinoa swaps in beautifully if you want more fiber, and I've made it with goat cheese instead of feta when that's what was in the fridge. The core principle stays the same: marinate, cook, assemble with fresh elements on top.
Timing and Temperature Matter More Than You Think
I learned early on that undercooked chicken isn't just unpleasant, it defeats the purpose of marinating because the meat hasn't had time to absorb the flavors properly. That instant-read thermometer became my friend, and now I use it every single time because 74°C (165°F) is the exact moment the chicken goes from raw to perfectly cooked. The 5-minute rest is equally important because the residual heat finishes cooking the inside while the outside stays golden.
The Greens Deserve as Much Attention as the Chicken
This bowl works because you're layering warm and cool, which keeps your mouth interested. The fresh greens should be crisp and cold against the warm chicken, and if you're adding avocado or cucumber like the notes suggest, slice them just before serving so they don't oxidize. The cherry tomatoes should be at room temperature, not cold, so they actually taste like tomatoes instead of bland watery orbs.
- Toast your pine nuts in a dry skillet for 2 minutes if you're using them, because raw pine nuts taste flat compared to toasted ones.
- Keep extra sun-dried tomato oil on the table so people can drizzle as much or as little as they want.
- This bowl holds up well in the fridge for a day, but always assemble it fresh so the greens stay crisp.
Save Pin This bowl has become my answer to wanting something that tastes intentional without requiring a complicated recipe or a shopping list a mile long. It's the kind of dish that feels like self-care because you're actually tasting every layer.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, brown rice works well and adds extra fiber. Just adjust the cooking time to about 40-45 minutes and use 2.5 cups of water per cup of brown rice.
- → How long should I marinate the chicken?
Marinate for at least 15 minutes for basic flavor infusion. For deeper taste, let it sit up to 2 hours in the refrigerator before cooking.
- → Is this bowl dairy-free?
The base bowl is naturally dairy-free. Simply omit the feta cheese topping to keep it completely dairy-free while maintaining all the vibrant flavors.
- → What can I substitute for pine nuts?
Try toasted slivered almonds, walnuts, or sunflower seeds for crunch. Each brings a different texture while complementing the Mediterranean flavors.
- → Can I grill the chicken outdoors?
Absolutely. Preheat your grill to medium-high and cook the marinated chicken for 6-7 minutes per side until it reaches 74°C internally.
- → How do I store leftovers?
Store components separately in airtight containers. Rice keeps 4-5 days, chicken 3-4 days, and greens 2-3 days. Reheat chicken and rice gently, then assemble with fresh greens.