1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

2. Add the boneless chicken to the skillet and cook for 5-7 minutes, or until browned on both sides.

3. Remove the chicken from the skillet and set aside.

4. In the same skillet, add 1 tablespoon of olive oil and the instant rice.

5. Stir in 2 cups of water, the dried minced onion, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

6. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.

7. Simmer for 15-20 minutes, or until the rice is tender and has absorbed all of the liquid.

8. Return the chicken to the skillet and cook for an additional 5-7 minutes, or until it is cooked through.

9. Serve hot and enjoy!