Save There's something about sun-dried tomatoes that stops me in my tracks at the market—that jewel-like intensity, the way they smell like concentrated summer. One Tuesday afternoon, I grabbed a jar on impulse and came home determined to build something around them rather than toss them into a pasta sauce like everyone else. That's when this bowl came together, almost by accident, turning a simple protein into something that felt restaurant-quality but required barely any fuss.
I made this for my sister during one of those weeks when she was swamped at work and too tired to think about cooking. She sat at my kitchen counter while I assembled the bowls, and watching her face light up when she tasted that first bite reminded me why I love cooking for people—it's not really about the food, it's about saying, 'I know you're exhausted, so I made something that tastes like care.'
Ingredients
- Boneless, skinless chicken breasts (about 600 g): Look for pieces of similar thickness so they cook evenly; if one side is noticeably thicker, gently pound it out with the heel of your hand.
- Sun-dried tomatoes in oil (50 g, drained and finely chopped): Don't skip the oil they're packed in—it's liquid gold for your marinade and has absorbed all those deep, tangy flavors.
- Sun-dried tomato oil (2 tablespoons reserved): This is your secret weapon; it carries more flavor than neutral oil and ties the whole dish together.
- Garlic (2 cloves, minced): Fresh is non-negotiable here; minced finely so it distributes evenly through the marinade and doesn't overpower with raw sharpness.
- Fresh basil and parsley: If you have them, use them—dried herbs work in a pinch, but fresh herbs add a brightness that makes this dish sing instead of just satisfy.
- Dried oregano (1 teaspoon): This is the Mediterranean anchor; it's earthy and stable enough to hold up through cooking.
- Salt and black pepper: Taste as you go; seasoning isn't a one-time event but a conversation between you and your food.
- Lemon juice (from 1/2 lemon): Fresh lemon is crucial—bottled juice tastes flat and will let you down.
- Long-grain white rice (1 1/2 cups): Rinsing it matters more than you'd think; it removes excess starch and keeps grains separate and fluffy.
- Water (3 cups) and salt (1/2 teaspoon) for rice: The ratio is simple, but covering the pot and not peeking is the real skill.
- Mixed salad greens (4 cups): A mix of arugula, spinach, and lettuce gives you varied textures and a peppery edge that complements the rich chicken.
- Cherry tomatoes (1/2 cup, halved): These add juicy sweetness and visual brightness; they're worth seeking out instead of using regular tomatoes.
- Crumbled feta cheese (1/4 cup, optional): It's salty and tangy and feels indulgent without being heavy; goat cheese works beautifully if feta isn't your thing.
- Toasted pine nuts (1/4 cup, optional): Toast them yourself if you can—they transform from mild to deeply nutty in just a few minutes in a dry skillet.
Instructions
- Build your marinade:
- Combine the sun-dried tomatoes, their oil, minced garlic, fresh herbs, oregano, salt, pepper, and lemon juice in a mixing bowl and stir until you have a vibrant, fragrant paste. This is your flavor foundation, so don't rush it—let the ingredients get acquainted for a moment.
- Marinate the chicken:
- Add your chicken breasts to the bowl and turn them over a few times until they're completely coated in that gorgeous sun-dried tomato mixture. Even 15 minutes makes a difference, but if you have time, let them sit for up to 2 hours in the refrigerator, which pushes the flavor deeper into the meat.
- Start your rice:
- While the chicken does its thing, rinse your rice under cold running water until the water runs clear—this removes starch and keeps the grains from turning into mush. Bring 3 cups of salted water to a boil, add the rice, cover with a lid, turn heat to low, and set a timer for 15 minutes without lifting that lid.
- Cook the chicken:
- Heat a large skillet or grill pan over medium-high heat until it's genuinely hot—you should feel the warmth when you hold your hand a few inches above it. Place the chicken in the pan and listen for that satisfying sizzle; don't move it for 6-7 minutes until the bottom is golden and has started to release naturally from the pan. Flip and cook the other side for another 6-7 minutes until the internal temperature reaches 74°C (165°F), then let the chicken rest for 5 minutes before slicing.
- Finish the rice:
- When your timer goes off, fluff the rice with a fork—don't stir it vigorously, just gently separate the grains. If it's not quite tender, add a splash more water, cover again, and give it 2 more minutes.
- Assemble your bowls:
- Divide the fluffy rice among four bowls, then arrange the sliced chicken on top. Add a generous handful of fresh greens, scatter the halved cherry tomatoes around, and finish with feta and toasted pine nuts if you're using them. Drizzle with a little extra sun-dried tomato oil or a squeeze of fresh lemon right before serving.
Save I learned something important making this dish repeatedly: food becomes memorable not because it's complicated, but because it arrives at the table with intention and tastes alive. This bowl does that every single time.
Why This Bowl Works
The genius of this meal is how it balances richness with freshness—the tender chicken soaked in umami-packed sun-dried tomatoes sits against bright, peppery greens and juicy cherry tomatoes, so nothing overstays its welcome on your palate. The rice underneath anchors everything and soaks up all those incredible flavors that pool in the bottom of the bowl, which is honestly the best part if you ask me.
Make It Your Own
One of my friends who cooks with me is obsessed with grains, so she swaps brown rice or quinoa into her bowls and says it adds an earthiness that keeps her fuller longer. Another friend is dairy-free, so she skips the feta entirely and adds avocado slices instead, which sounds simple but adds such a creamy richness that you don't miss the cheese at all. The beauty of bowls is that they're endlessly flexible—add cucumber if you want crunch, throw in roasted red peppers if you want more sweetness, use goat cheese if feta feels too strong to you.
- Substitute brown rice or quinoa if you want more fiber and a nuttier flavor.
- Swap feta for goat cheese, or leave it out entirely for a lighter, dairy-free version.
- Toss in sliced avocado or crisp cucumber if you want more textural variety in every bite.
Pairing This Meal
A crisp Sauvignon Blanc or light rosé becomes essential company for this bowl—the acidity cuts through the richness of the chicken and the sun-dried tomato oil, while the wine's own brightness echoes the fresh greens and lemon in your marinade. If you're not a wine person, a cold glass of sparkling water with lemon works beautifully too, giving you that same refreshing contrast.
Save This bowl reminds me why I love cooking—it's generous, it's straightforward, and it brings people together without requiring you to spend your entire evening in the kitchen. Make it once, and you'll find yourself coming back to it again and again.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and may stay juicier. Adjust cooking time to 8-10 minutes per side.
- → How long should I marinate the chicken?
Marinate for at least 15 minutes, but up to 2 hours for deeper flavor absorption. Don't exceed 2 hours or the texture may become mushy.
- → Can I make this dairy-free?
Simply omit the feta cheese. The sun-dried tomatoes and herbs provide plenty of flavor without needing dairy.
- → What can I substitute for pine nuts?
Try toasted walnuts, almonds, or pumpkin seeds for crunch. Sunflower seeds also work well and are more budget-friendly.
- → How do I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep the rice and chicken refrigerated, and add fresh greens just before serving.
- → Can I use brown rice instead?
Absolutely. Brown rice adds fiber and nutty flavor but requires about 45 minutes to cook, so start it before marinating the chicken.