2 cups reduced sodium chicken broth 2 Tbsps. lemon juice 2 cups minute rice (I used brown rice) 1 medium onion, diced 5-7 chicken breasts 4 Tbsps. avocado oil 1 cup Panko bread crumbs ⅔ cup shredded parmesan cheese 1 tsp. garlic and herb seasoning, more or less to taste Salt and pepper to taste Preheat oven to 425˚F. Line baking dish with aluminum foil, for easy clean up later, and spray foil with cooking spray. Place bread crumbs, parmesan and seasonings in shallow dish and mix well to combine. Coat chicken breasts in avocado oil on both sides. Place piece in crumb mixture one at a time and press down for complete coverage. Flip breast and repeat. If necessary, place crumbs directly on breast and press down to cover any blank spots. Place in prepared baking dish. Repeat for all chicken breasts. Spoon some remaining crumb mixture on top of breasts in pan, not too thickly or it will be soggy. Bake 20 to 25 minutes or until chicken reaches internal temp of 165°F and is lightly golden browned. While baking chicken, prepare rice as directed on package, but use chicken broth instead of water. Add lemon juice and onion to pot of water before adding rice. When chicken is done, let rest 5 minutes. Slice breast into about 1” slices. Plate rice with chicken on top.