Pin It There's something about the deep ruby color of sun-dried tomatoes that stops me mid-grocery-aisle every single time. One afternoon, I grabbed a jar almost on impulse, and ended up experimenting with coating chicken in that concentrated tomato oil mixed with herbs, and the result was so unexpectedly bright and satisfying that I've been making variations of this bowl ever since. It's become my go-to when I want something that feels both elegant and genuinely nourishing, without the fuss.
I made this for my sister when she was going through a phase of saying no to boring salads, and watching her eyes light up when she tasted the chicken made me realize this isn't just dinner, it's proof that wholesome food doesn't have to be bland. She's asked for the recipe at least five times since then.
Ingredients
- Boneless, skinless chicken breasts: Look for ones that are roughly the same thickness so they cook evenly; if they're bulky, gently pound them to about three-quarters of an inch.
- Sun-dried tomatoes in oil: Don't drain the oil down the sink, that's liquid gold for your marinade and it carries so much more flavor than olive oil alone.
- Fresh basil and parsley: If you can find them fresh, they make a noticeable difference in brightness, though dried herbs work perfectly fine in a pinch.
- Garlic: Mince it finely so it distributes evenly through the marinade rather than clumping up.
- Long-grain white rice: This ratio of rice to water works reliably; jasmine or basmati work beautifully too if that's what you have.
- Mixed salad greens: Choose a blend that has some bite to it, like arugula mixed with spinach, so the greens don't disappear under the warm chicken.
- Feta cheese and pine nuts: Both optional, but they add textural contrast and a subtle richness that elevates the whole bowl.
Instructions
- Build your marinade:
- Combine the sun-dried tomatoes, their reserved oil, minced garlic, fresh herbs, oregano, salt, pepper, and lemon juice in a bowl and give it a good stir until everything is well mixed. The color should be a deep reddish-brown.
- Coat and rest the chicken:
- Place your chicken breasts in the marinade, turning them so every surface gets coated, then let them sit for at least 15 minutes. If you have time, even up to 2 hours in the refrigerator, the flavors will penetrate much deeper.
- Prepare the rice:
- While the chicken sits, rinse your rice under cold running water until the water runs mostly clear, which removes excess starch. Bring salted water to a boil, add the rice, then immediately cover, reduce heat to low, and let it simmer untouched for 15 minutes.
- Cook the chicken:
- Heat a large skillet or grill pan over medium-high heat until it's hot enough that a drop of water sizzles on contact. Lay the chicken breasts in the pan and resist the urge to move them around; let them develop a golden crust for 6 to 7 minutes on each side, then check that the thickest part reaches 165°F on an instant-read thermometer.
- Rest and slice:
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes; this keeps the juices from running everywhere when you slice. Cut on a slight angle into strips about half an inch wide.
- Assemble your bowls:
- Fluff the rice with a fork and divide it among your bowls, then top each one with sliced chicken, a handful of fresh greens, halved cherry tomatoes, and a scatter of feta and pine nuts if you're using them. Finish with an extra drizzle of sun-dried tomato oil or a squeeze of lemon.
Pin It My grandmother once told me that a good bowl meal is like a conversation where every ingredient gets to speak, and this one really does prove her point. There's brightness from the tomatoes, earthiness from the greens, protein from the chicken, and then that little crunch of pine nuts at the end that makes you pause and appreciate the whole thing.
Variations to Try
Brown rice or quinoa swap in beautifully if you want extra fiber and a slightly nuttier flavor, though the cooking time shifts a bit longer. For a dairy-free version, skip the feta entirely or try crumbled goat cheese, which has a tang that plays well against the tomatoes. If you want to add more vegetables, sliced cucumber and avocado contribute coolness and creaminess without overshadowing the main flavors.
Timing and Make-Ahead
You can marinate the chicken the night before and pull it straight from the fridge to cook in the morning, which means dinner assembly is genuinely fast. The rice keeps well refrigerated for a few days, and you can reheat it gently in a pan with a splash of water or even eat it cold the next day as a grain salad base.
Pairing and Serving
This bowl feels elegant enough for guests but casual enough for solo dinner, and it pairs beautifully with a crisp white wine like Sauvignon Blanc or a light rosé if you're in the mood. A simple green salad on the side keeps things fresh, though honestly the bowl has enough going on that it stands completely on its own.
- Make sure your skillet is truly hot before adding the chicken so it develops that golden crust.
- If your greens are particularly assertive or bitter, a quick toss with lemon juice beforehand mellows them out.
- Leftovers taste even better the next day as the flavors continue to meld together.
Pin It This bowl has quietly become one of those recipes I reach for when I want to feel like I'm taking care of myself properly, and somehow that always translates to taking care of everyone around me too. It's the kind of meal that sticks with you.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Boneless chicken thighs work beautifully and stay extra juicy. Adjust cooking time to 8–10 minutes per side until the internal temperature reaches 74°C/165°F.
- → What's the minimum marinating time?
Fifteen minutes infuses decent flavor, but marinating for 1–2 hours delivers the best results. The sun-dried tomato oil penetrates the chicken beautifully over time.
- → Is this bowl meal-prep friendly?
Absolutely. Store cooked chicken, rice, and toppings separately in airtight containers. Rice keeps 5 days, chicken 4 days. Assemble just before eating for best texture.
- → Can I make this dairy-free?
Simply omit the feta cheese and pine nuts. The sun-dried tomato marinade provides plenty of richness on its own, and avocado makes a great creamy dairy-free topping.
- → What other grains work well?
Brown rice, quinoa, or farro add nutty flavor and extra fiber. Just adjust cooking liquid and time according to package directions for your chosen grain.
- → Can I grill the chicken instead?
Outdoor grilling adds lovely char marks and smokiness. Grill over medium-high heat for 6–7 minutes per side, or until cooked through with nice grill marks.