# Ingredient List:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
03 - 2 tablespoons sun-dried tomato oil, reserved from jar
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil
06 - 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1/2 lemon
→ Rice
11 - 1 1/2 cups long-grain white rice
12 - 3 cups water
13 - 1/2 teaspoon salt
→ Fresh Greens & Toppings
14 - 4 cups mixed salad greens such as arugula, spinach, or lettuce
15 - 1/2 cup cherry tomatoes, halved
16 - 1/4 cup crumbled feta cheese, optional
17 - 1/4 cup toasted pine nuts, optional
# How-To Steps:
01 - In a mixing bowl, combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, basil, parsley, oregano, salt, pepper, and lemon juice. Add chicken breasts and coat thoroughly with the marinade. Allow to marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Rinse rice under cold running water. In a saucepan, bring water and salt to a boil. Add rice, cover with a lid, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat and allow to stand covered for 5 minutes. Fluff with a fork before serving.
03 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until golden brown and cooked through, with an internal temperature reaching 165°F. Allow the cooked chicken to rest for 5 minutes, then slice into strips.
04 - Divide cooked rice evenly among four serving bowls. Top each bowl with sliced chicken, mixed salad greens, halved cherry tomatoes, and optional crumbled feta cheese and toasted pine nuts.
05 - Drizzle each bowl with additional sun-dried tomato oil or a squeeze of fresh lemon juice if desired. Serve immediately while warm.
