Prep and cook the rice: Preheat the oven to 400 degrees. In a small pot, bring 3 cups water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for 25-35 minutes, until tender. Drain.

Prep the remaining ingredients: Roughly chop the parsley leaves and stems, keeping both separate. Halve the lemon, cutting one half into wedges. Trim the green beans.

Roast the green beans: Toss the green beans on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 12-15 minutes until slightly charred and tender.

Butterfly the chicken breasts: place your hand on top of the chicken breast, then slice into the center of the meat, parallel to the cutting board, until almost through. Open the chicken up like a book. Repeat with remaining chicken breasts.

Season and cook the chicken: Heat a large drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with the blackening seasoning, Italian seasoning, salt, and pepper. Working in batches, add the chicken to the pan and cook for 3-5 minutes per side, or until cooked through. Set aside. HINT: You can reheat the cooked chicken in the oven before serving, if necessary.

Make the tomato rice: Add the cooked rice to the same pan over medium heat. Stir in the crushed tomato and the chopped parsley stems. Scrape up any bits from the bottom of the pan with a wooden spoon. Taste and season with salt, pepper, and a squeeze of lemon.

Finish and plate: Plate the tomato rice with the roasted green beans alongside. Top with the Italian-spiced chicken and garnish with the chopped parsley leaves and a wedge of lemon. Enjoy!