1. 1. Preheat the oven to 375°F (190°C).

2. 2. In a small bowl, mix together granulated sugar, ghee, yellow mustard, Italian herb, dried thyme, minced garlic, and lemon pepper seasoning to create a marinade.

3. 3. Place the boneless skinless chicken breasts in a baking dish and coat them with the marinade. Let it marinate for 30 minutes.

4. 4. In a large oven-safe skillet, melt butter over medium heat. Add chopped green onions and cook until softened.

5. 5. Add basmati rice to the skillet and stir to coat with the butter and onions. Pour in beef broth and stir well.

6. 6. Place the marinated chicken breasts on top of the rice mixture in the skillet. Squeeze fresh lemon juice over the chicken and rice.

7. 7. Cover the skillet with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the rice is tender.

8. 8. Serve hot, garnished with fresh lemon slices and chopped parsley, if desired.