In a large pot, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the chopped chicken breast, 1 teaspoon salt, and half the chopped parsley and cilantro. Cook for about 5 minutes, stirring frequently. Add 1 1/2 cups water, cover the pot and cook for 7-8 minutes.
Meanwhile, place the rice in a fine mesh sieve and rinse with cold water until the water runs clear. This removes any dust and excess starch from the rice. This step is essential to prevent the rice from becoming sticky and mushy.
Add the rinsed rice to the pot, along with the rest of the chopped herbs, remaining salt, black pepper and water. Stir to combine, and bring the mixture back to a simmer over medium heat. Stir gently and reduce the heat to low.
Cover the pot and cook for another 12-15 minutes until the rice is fully cooked. Stir again gently, turn off heat and allow the rice to steam for another 5 minutes.
Serve with a chopped salad of cucumbers, tomatoes, red onion and bell peppers dressed with fresh lemon juice and olive oil.