Boneless Chicken Breast	g
Olive Oil	tbsp
White Aceto Balsamico	tbsp
Dried Oregano	tbsp
Sweet Paprika Powder	tbsp
Garlic Powder	tbsp
Salt & Pepper to taste
Rice	g
Yellow Onion
Garlic Clove
Chicken Broth	ml
Sun Dried Tomatoes	g
Lemon Juice	tbsp
Diced Tomatoes	g
Tomato Paste	tbsp
Sprigs of Fresh Thyme
Salt & Pepper to taste

1. Preheat the oven to 190 ºC.
2. Rinse the chicken breast with cold water, pat dry and cut into strips. Peel the onion and garlic and cut into fine cubes. Drain and finely chop the sun-dried tomatoes. Wash the herbs, shake dry and pluck the leaves from the stems. Wash the cherry tomatoes on the panicle and pat dry.
3. In a medium bowl, combine 2 tablespoons olive oil, chicken stripes, balsamic vinegar, oregano, paprika, garlic, and a large pinch of both salt and pepper. Toss well to evenly coat the chicken.
4. Heat the remaining 2 tablespoons olive oil in a large dutch oven or cast iron skillet, set over medium high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
5. To the same skillet add the onions, garlic and rice. Cook 2-3 minutes. Add the chicken broth, sun-dried tomatoes, diced tomatoes, tomato paste, thyme and lemon juice. Bring to a boil over high heat and stir. Slide in the chicken and any juices left on the plate back into the skillet. Top it with the cherry tomatoes. Transfer to the oven and roast for 20 minutes or until the chicken is cooked through and the rice becomes soft.
6. Serve the chicken topped with more herbs and fresh burrata.

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