Lemon Basil Chicken and Brown Rice

I made this tonight for my family and a neighbor who is recovering from a heart attack and triple shunts put in her heart. So, short story long, it's a heart healthy meal. I was surprised that all but one of my kids liked it. Here it is:

2 cups uncooked brown rice
4 1/2 cups water
28 oz boneless, skinless chicken breast
15 leaves fresh basil, minced
4 Tbsp olive oil
1 1/2 Tbsp veggie oil (I use canola)
2 tsp salt
1 tsp pepper
3 lemons (I used bottled lemon juice 3 Tbsp equals 1 lemon)

Combine juice of 2 lemons, olive oil, 10 minced basil leaves, salt & pepper to taste. Add chicken and marinate 1 hour. Bake at 375 until juices run clear (I checked after an hour and it was perfect). Shred and add to finished rice.
For the rice: heat veggie oil in pan. Saute rice 2 minutes, add 5 minced basil leaves, and juice of 1 lemon, salt & pepper to taste, stir in water. Bring to a boil. Reduce heat and simmer on low approx 35 minutes or until all water is absorbed. (My rice took 45 mins - consult your rice bag for times and water quantity). Remove from heat and let stand 5 mins. Add shredded chicken and juices from baking dish, mix and serve.