Italian: Tuscany Chicken

Instructions:

1. Place the trimmed chicken breast in a large bowl. Marinate it with paprika, salt, pepper, red pepper flakes, garlic powder, and onion powder.

2. Finely dice or chop the shallots, sun-dried tomatoes, rosemary, basil, and oregano. Set these aside for later use.

3. For the rice: In a large pot, bring premeasured water to a boil. Add the rice and unsalted butter. Reduce the heat to a simmer. Continue with other steps, but remember to stir the rice occasionally until it's fully cooked.

4. Sear the marinated chicken breast in a skillet with some olive oil until golden brown on both sides. Transfer the chicken to an oven-safe dish and finish cooking in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until the internal temperature reaches 178 degrees Fahrenheit (81 degrees Celsius). While the chicken cooks in the oven, proceed with the following steps.

   • Oil Measurement: When searing the chicken, there's no need to precisely measure the amount of olive oil. Use just enough oil to coat the bottom of the pan, ensuring that the chicken doesn't stick during the cooking process.

5. Clean the skillet used for the chicken. Then, add olive oil to the pan and heat over medium. Once hot, sauté the shallots until they become transparent, about 2-3 minutes.

6. In a separate container, whisk together chicken bouillon, water (for the chicken bouillon), and cornstarch to create a smooth solution.

7. Pour the chicken broth solution and coconut milk into the saucepan. Stir and maintain on low-medium heat until the mixture is evenly combined, about 5 minutes.

8. Add rosemary, basil, oregano, salt (for sauce), sun-dried tomatoes, & spinach to the saucepan. Then let all simmer for 5-10 minutes until the sauce is thickened.

9. To serve: Scoop the cooked rice onto a plate. Place the cooked chicken breast on top of the rice. Generously pour the prepared sauce over the chicken and rice.