# 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
15 - 1/2 cup cherry tomatoes, halved
16 - 1/4 cup crumbled feta cheese, optional
17 - 1/4 cup toasted pine nuts, optional
# Step-by-Step Guide:
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 with marinade. Allow to marinate for minimum 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Rinse rice under cold water. Bring 3 cups of salted water to a boil in a saucepan. Add rice, reduce heat to low, cover with lid, and simmer for 15 minutes until tender. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with fork before serving.
03 - Heat large skillet or grill pan over medium-high heat. Cook marinated chicken breasts 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and allow to rest for 5 minutes before slicing.
04 - Divide cooked rice evenly among four serving bowls. Arrange sliced chicken on top of rice. Layer mixed salad greens and halved cherry tomatoes. Add crumbled feta cheese and toasted pine nuts if desired.
05 - Drizzle additional sun-dried tomato oil or fresh lemon juice over assembled bowls. Serve immediately while rice and chicken are warm.
