Preheat oven to 350°F. In a small bowl, combine chicken seasonings. Coat the chicken breasts with about 2/3 of the spice mix, lightly rubbing it in, then flip the chicken over and rub in the remaining seasoning. Set aside.

Add diced onion to a baking dish and add a tablespoon or two of preferred oil (I use Avocado). Place in the oven for 10 minutes, or until it just begins to soften and pick up some color, sometimes i broil it for a minute or two.

Once the onion is cooked, microwave water and add bouillon, then pour it into the baking dish. Add tomato paste, sun-dried tomatoes, dried basil, and salt. Use a whisk to blend the tomato paste, then add the rice and stir everything together.

Place the seasoned chicken breasts into the dish. Pop the whole thing back into the oven at 350°F (180°C) for 50 minutes, or until the chicken is fully cooked and the liquid has reduced, leaving the rice around the edges cooked. Let it rest for 5-10 minutes.

Remove the chicken. Use a fork to fluff up the rice and mix in the basil. Serve the chicken breasts with the rice and a side salad of leafy greens, shaved Parmesan, and a drizzle of balsamic glaze!