# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
03 - 2 tablespoons sun-dried tomato oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh basil, chopped
06 - 1 tablespoon fresh parsley, chopped
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
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 Make It:
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. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Rinse rice under cold running water. Bring water and salt to a boil in a saucepan. Add rice, cover with 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. Place marinated chicken breasts in the pan and cook for 6 to 7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes, then slice into strips.
04 - Divide cooked rice evenly among serving bowls. Top each bowl with sliced chicken, mixed salad greens, halved cherry tomatoes, and optional feta cheese and toasted pine nuts.
05 - Drizzle each bowl with extra sun-dried tomato oil or a squeeze of fresh lemon juice. Serve immediately while rice and chicken are warm.
