Pin I was standing in my kitchen on a Wednesday night, staring at a jar of sun-dried tomatoes I'd bought on impulse weeks earlier. They sat there glowing ruby-red through the glass, and I had no idea what to do with them until my neighbor mentioned she'd been tossing them into everything. That's when this bowl was born: not from a plan, but from curiosity and a craving for something bright in the middle of an ordinary week. Now it's my go-to when I want dinner to feel special without the fuss.
The first time I made this for friends, I plated it in wide shallow bowls and watched everyone go quiet for the first few bites. One of them looked up and said it tasted like summer in Greece, which made me laugh because I'd never been. But that's the magic of sun-dried tomatoes and herbs: they carry sunshine and coastlines in every bite, even when it's raining outside and you're miles from the sea.
Ingredients
- Boneless, skinless chicken breasts: These soak up the marinade beautifully, but if yours are thick, butterfly them so they cook evenly and stay juicy.
- Sun-dried tomatoes in oil: The oil is just as important as the tomatoes themselves, use it in the marinade and save some for drizzling at the end.
- Garlic: Fresh minced garlic brings a sharp, warm bite that dried just can't match, don't skip it.
- Fresh basil and parsley: If you only have dried, that's fine, but fresh herbs make the whole dish smell like a garden.
- Lemon juice: A small squeeze brightens everything and cuts through the richness of the oil and cheese.
- Long-grain white rice: It cooks up fluffy and separate, perfect for soaking up any extra marinade or juices from the chicken.
- Mixed salad greens: Arugula adds peppery contrast, spinach is mild and tender, use whatever makes you happy.
- Cherry tomatoes: They add a burst of sweetness and a pop of color that makes each bowl feel alive.
- Feta cheese: Crumbled feta brings creamy, salty tang, but it's optional if you're keeping things dairy-free.
- Toasted pine nuts: These add crunch and a buttery richness, toast them yourself for a few minutes and your kitchen will smell incredible.
Instructions
- Marinate the Chicken:
- In a large bowl, mix together the chopped sun-dried tomatoes, reserved oil, garlic, basil, parsley, oregano, salt, pepper, and lemon juice until it smells like an Italian grandmother's kitchen. Add the chicken breasts, turn them to coat every inch, and let them sit for at least 15 minutes or up to 2 hours in the fridge if you have time.
- Cook the Rice:
- Rinse your rice under cold water until the water runs clear, this keeps it from getting gummy. Bring the water and salt to a rolling boil, stir in the rice, cover tightly, lower the heat, and let it simmer undisturbed for 15 minutes, then let it rest off the heat for 5 more before fluffing.
- Sear the Chicken:
- Heat your skillet or grill pan over medium-high until a drop of water sizzles on contact. Lay the chicken breasts down gently and let them cook without moving for 6 to 7 minutes per side, until they're golden with crispy edges and reach 74°C inside. Let them rest for 5 minutes so the juices settle, then slice into thick strips.
- Assemble the Bowls:
- Spoon a generous mound of fluffy rice into each bowl, arrange the sliced chicken on top, and tuck in handfuls of fresh greens and halved cherry tomatoes. Finish with crumbled feta and toasted pine nuts if you're using them, and drizzle everything with a little extra sun-dried tomato oil or a squeeze of lemon.
- Serve:
- Bring the bowls to the table while the chicken is still warm and the greens are crisp. This is the kind of meal that invites conversation and second helpings.
Pin One evening I served this to my sister, who usually turns her nose up at anything remotely healthy. She went back for seconds, then asked if I could teach her how to make it. That's when I knew this bowl had crossed over from weeknight dinner into something people actually crave, the kind of recipe you text a friend about unprompted.
Swaps and Substitutions
If you want more fiber or a nuttier flavor, swap the white rice for brown rice or quinoa, just adjust your cooking time and liquid accordingly. You can also use goat cheese instead of feta for a creamier, milder tang, or leave the cheese out entirely if you're avoiding dairy. I've added sliced avocado and cucumber on hotter days, and both bring a cool, fresh contrast that feels like a spa day for your taste buds.
Storing and Reheating
Store the chicken, rice, and greens separately in airtight containers in the fridge for up to three days. When you're ready to eat, reheat the chicken and rice gently in the microwave or on the stovetop, then assemble with fresh greens and toppings. The flavors deepen overnight, so leftovers often taste even better than the first round, which is a rare and beautiful thing.
Serving Suggestions
This bowl pairs beautifully with a crisp Sauvignon Blanc or a light rosé, something that won't compete with the herbs and tomatoes. If you're feeding a crowd, set out all the components in separate bowls and let everyone build their own, it turns dinner into an interactive, relaxed affair.
- Add a dollop of tzatziki or hummus on the side for extra creaminess.
- Serve with warm pita or flatbread if you want something to scoop with.
- A sprinkle of red pepper flakes on top adds a gentle kick that wakes up every bite.
Pin This bowl has become my answer to the question, what's for dinner when I want to feel good about what I'm eating but don't have the energy for complicated steps. It's bright, it's nourishing, and it never fails to make me feel like I've done something kind for myself.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 15 minutes, but for the best flavor, let it sit in the refrigerator for up to 2 hours before cooking.
- → Can I use brown rice instead of white rice?
Yes, brown rice or quinoa work well as substitutes. Adjust the cooking time according to your chosen grain—brown rice typically requires about 40-45 minutes to cook.
- → What can I use instead of feta cheese?
Goat cheese makes an excellent creamy alternative, or you can omit cheese entirely for a dairy-free version. The bowl remains flavorful without it.
- → Is this dish suitable for meal prep?
Absolutely. The cooked chicken, rice, and greens can be stored separately in airtight containers for up to 4 days. Assemble bowls just before serving for the best texture.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc or a light rosé complements the sun-dried tomato and herb flavors beautifully. The acidity balances the richness of the marinated chicken.
- → Can I grill the chicken outdoors?
Yes, the marinated chicken works perfectly on an outdoor grill. Cook over medium-high heat for the same timing, about 6-7 minutes per side until cooked through.