1. Preheat oven to 450ºF.
2. Start the rice: Rinse and drain the rice until the water runs clear. Put into a small pot, add 2 cups of broth, bring to a boil, then reduce heat to a low simmer and cover the pot. Cook for 12-15 minutes until the water is absorbed. Then remove from heat, leave the top on, and let it steam for 10 minutes.
3. Tomatoes and onion: Toss the cherry tomatoes and onion in avocado oil and coarse salt. Put into the preheated oven and cook for about 18-25 minutes, until 1/2-2/3 of the tomatoes are blistering.
4. Prep the chicken: Slice the chicken breasts into cutlets, then cover with plastic wrap and pound to even thickness. In a small bowl, mix together the spices. Rub the avocado oil on both sides of the chicken breasts and evenly season both sides with the mixed spices. Place onto a baking sheet.
5. Cook the chicken: Once most of the tomatoes begin blistering, reduce the oven to 400ºF, move the tomatoes and onion to the top rack of the oven and put the chicken on the middle rack. Bake for 9-12 minutes until the chicken is 165ºF in the center.
6. Finish the rice: After steaming, remove the top, fluff with a fork, add the remaining 2 cups of broth (more to preference for extra brothyness), the lemon zest and juice, the chopped dill, salt, and granulated garlic. Taste test and adjust seasonings as desired.
7. Remove the chicken from the oven and let rest for 5 minutes before serving to preserve juiciness. Remove the tomatoes and onion if they are ready, or leave in the oven for a few minutes if needed. Reheat the rice for a few minutes on the stove.
8. To serve: Put a bed of the brothy rice in a shallow bowl and top with the chicken, tomatoes and onion, microgreens, and a garnish of lemon slice and dill if desired.

Modifications and variations:

• Cooking the chicken: You can cook the chicken in a skillet instead if you want a sear and a bit extra flavor – just preheat a pan to medium-high heat with avocado oil. Once hot, add the chicken in a single layer. Cook for about 1 1/2-3 minutes on each side until it’s 165ºF in the center. This will depend on how thick the pieces are. Remove, put onto a plate, cover, and let rest for 5 minutes before slicing to preserve the juiciness.
• Adjust the lemon to preference – I felt that 1/2 lemon was sufficient for a mild lemon flavor. I tried 1 whole lemon one time and felt I actually preferred 1/2 lemon – but everyone has different preferences!
• Adjust the dill to taste – I surprisingly am not a huge fan of dill, so I typically go pretty light on it, but please feel free to increase the amount if you love a lot of dill!