Vibrant Mediterranean bowl featuring marinated chicken, fluffy rice, and fresh crisp greens for a satisfying wholesome meal.
# 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
# Directions:
01 - Combine sun-dried tomatoes, sun-dried tomato oil, minced garlic, basil, parsley, oregano, salt, pepper, and lemon juice in a mixing bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Rinse rice under cold water. Bring 3 cups water and 1/2 teaspoon salt to a boil in a saucepan. Add rice, cover, reduce heat to low, and simmer for 15 minutes until tender. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork.
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, reaching an internal temperature of 165°F. Let rest for 5 minutes, then slice.
04 - Divide cooked rice among four serving bowls. Top each bowl with sliced chicken, mixed salad greens, and cherry tomato halves. Add feta cheese and pine nuts if desired.
05 - Drizzle with additional sun-dried tomato oil or a squeeze of fresh lemon juice. Serve immediately while warm.
