How it's made!

1. Preheat a grill pan or outdoor grill to medium-high heat.
2. Butterfly the chicken breast and season with salt and black pepper.
3. In a small mixing bowl, combine the sun-dried tomatoes, basil, garlic, oregano, and red pepper flakes. Mix well.
4. Spread the sun-dried tomato mixture over the chicken breast.
5. Grill the chicken for 8-10 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Once done, remove the chicken from the grill and let it rest for a few minutes before slicing.
7. For the Vegetable Rice:
8. Cook the vegetable rice according to the package instructions.
9. Once the rice is cooked, keep it aside to cool for a few minutes.
10. In a pan, sauté the vegetables of your choice like diced onion, bell pepper, carrot, and mushroom.
11. Add the cooked rice to the pan and stir until the vegetables are evenly distributed throughout the rice.
12. Add salt and black pepper to taste, and stir well.
13. Once done, remove the vegetable rice from the pan and serve it alongside the grilled chicken.
14. Enjoy your delicious and healthy grilled chicken breast with sundried tomatoes and basil, served with creamy vegetable rice as a main dish!

Video tutorial