Back with another sun-dried tomato recipe, because it truly is one of my favorite flavors. The star of the show is the sun-dried tomato marinated chicken, which packs a ton of flavor and is really easy to make. I used pesto rosso for this, which already has garlic, basil, parmesan, pine nuts, and loads of other flavors that we don’t have to individually add (or buy!). I’m serving this in a Mediterranean-style bowl with couscous and veggies, but you can get as creative as you’d like with how you serve this (it’d be fantastic with the previous pasta recipe I shared😉). Recipe makes two servings.

Ingredients:

Marinade:

• 3 heaping tsp sun-dried tomato pesto (pesto rosso)
• 1/4 cup olive oil
• 1 tsp dried oregano
• salt to taste
• 1 tsp lemon juice
• 2 chicken breasts, cut in half lengthwise to make 4 pieces (this will allow the marinade to cover more surface area and make the chicken cook quicker)

To Serve:

• Couscous, rice, quinoa, or other grain
• Cherry tomatoes
• Kalamata olives
• Sliced avocado
• Crumbled feta
• Fresh parsley
• Olive oil
• Lemon juice

Directions:

1. In a large bowl, mix the pesto rosso, olive oil, oregano, and lemon juice. Salt your sliced chicken breasts and add them to the marinade. Mix well, cover, and transfer to the fridge to marinate for 8 hours (I marinated mine in the morning and cooked it for dinner). Note: you can add salt directly to the marinade if you prefer, but I like to see how much salt goes on each piece of chicken.
2. After 8 hours, remove the chicken from the fridge. Heat a skillet over medium heat and once hot, spray with nonstick spray.
3. Add the chicken breast to the pan and cook on medium heat for 4-5 mins per side until cooked through. The exact time will depend on your stove, but just make sure the chicken’s internal temperature reaches 165 F.
4. Remove the chicken from the pan and set aside to rest for 5-10 minutes before slicing.
5. To assemble your bowl, add couscous, the sliced chicken, tomatoes, olives, and sliced avocado (make sure to salt your tomatoes and avocado!). Top with crumbled feta and fresh parsley. Drizzle over some olive oil, lemon juice, and the accumulated juices from the chicken before serving.