Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.

Butterfly the chicken breasts by slicing them horizontally, to get 3 or 4 thinner chicken breast halves. (If the chicken breasts are not overly thick, you can leave them whole).

Spread uncooked rice evenly in the bottom of greased casserole dish.

Season chicken on both sides generously with salt and pepper, then with garlic powder, onion powder, and dried basil. Arrange chicken over rice.

Make Sauce: In a bowl, whisk together pesto, Greek yogurt and chicken broth until smooth.

Pour the mixture evenly over the chicken and rice, making sure the rice is submerged.

Scatter halved cherry tomatoes on top. Sprinkle mozzarella cheese evenly over everything.

Bake: Cover tightly with foil and bake for 35 minutes.

Remove foil and bake an additional 10–15 minutes, or until chicken is cooked through (165 degrees F) and rice is tender.

Rest: Remove from heat and rest for 10-15 minutes, undisturbed, before serving.

Serve: Finish with a squeeze of fresh lemon and some fresh basil, if desired.