Steps
1. Preheat the oven to 400°F (200°C).
2. In a baking dish, toss the diced potatoes with olive oil, garlic powder, paprika, dried thyme, dried oregano, salt, and pepper. Roast in the preheated oven for 25-30 minutes, or until golden and crispy.
3. In the meantime, season the chicken breast with salt and pepper. Heat a tablespoon of olive oil in a pan over medium heat and cook the chicken until browned and cooked through, about 6-8 minutes per side. Remove from the pan and set aside.
4. In the same pan, add the diced tomatoes and cook for 2-3 minutes until they start to soften. Add the milk and bring to a simmer. Reduce the heat to low and let it cook for another 5 minutes.
5. Cook the rice according to package instructions.
6. Slice the cooked chicken breast into strips.
7. Serve the creamy tomato sauce over the cooked rice, topped with the sliced chicken and roasted potatoes.