# What You 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 (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
# Steps:
01 - In a mixing bowl, combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, fresh basil, fresh parsley, dried oregano, salt, black pepper, and lemon juice. Place chicken breasts in the marinade and coat thoroughly on all sides. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Rinse rice under cold running water until water runs clear. In a saucepan, bring 3 cups of water and 1/2 teaspoon salt to a boil. Add rice, stir once, cover with a lid, reduce heat to low, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Heat a large skillet or grill pan over medium-high heat until hot. Place marinated chicken breasts in the pan and cook for 6 to 7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
04 - Divide cooked rice evenly among four serving bowls as the base. Top each portion with sliced chicken, mixed salad greens, halved cherry tomatoes, and optional feta cheese and 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.
