1. Preheat oven to 375°F.

2. Cook 1 cup of Basmati rice according to package instructions.

3. In a large skillet, heat 2 tablespoons of canola oil over medium-high heat.

4. Season 2 boneless chicken breasts with salt and black pepper. Add them to the skillet and cook until browned on both sides, about 4-5 minutes per side.

5. Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the chicken is cooked through.

6. Meanwhile, in a separate skillet, heat 1 tablespoon of canola oil over medium heat.

7. Add 2 cups of shredded zucchini and cook until tender, about 5-7 minutes. Season with salt and black pepper to taste.

8. Thinly slice 4-5 radishes and chop 1 head of radicchio into bite-sized pieces.

9. To assemble the dish, spoon the cooked rice onto a serving platter. Top with the cooked chicken breasts, shredded zucchini, sliced radishes, and chopped radicchio. Season with additional salt and black pepper as desired.