Step 1

In a large container with a lid, pour in all of the oil from the jar of sun-dried tomatoes (save the sun-dried tomatoes). Add the chicken breast to the container along with the salt, black pepper, garlic powder, chili powder, oregano, and red pepper flakes. Use clean hands to coat the chicken in the oil and spices evenly.

Step 2

Mince the garlic and shallot, then add to the container with the chicken and mix again. Try to keep the garlic and shallot below the chicken so the flavor can be absorbed. Put a lid on the container and place in the refrigerator for at least 30 minutes to marinate, or overnight for best results.

Step 3

Heat the olive oil over medium heat in a deep skillet. Remove the marinated chicken from the container, leaving the garlic and shallot (it's okay if some is stuck to the chicken), and place in the skillet.

Step 4

Cook the chicken for about 5 minutes per side, until just about fully cooked through (at an internal temperature of about 155-160 degrees. Remove from the pan and set aside. Add the garlic and shallot to the pan along with any excess oil in the container. Saute for 2-3 minutes, stirring constantly, then add the rice and toast for another 1-2 minutes in the oil.

Step 5

Add the sliced mushrooms and sun-dried tomatoes from the jar to the pan and saute in the rice mixture, stirring constantly, for 2-3 minutes. Cover everything in the broth, coconut milk, and lemon juice. Salt to taste and add in the spinach.

Step 6

Bring everything to a simmer while the spinach wilts down, then reduce heat to medium-low and place the chicken back on top. Put a lid on the pan and cook for 15-20 minutes, stirring once halfway through to prevent sticking.

Step 7

Once the rice is fluffy and chicken is fully cooked at a temperature of 165 degrees, serve immediately with chopped basil on top for best results