Before starting, preheat the oven to 425˚F. Wash and dry all produce. Combine 4 cups (5 3/4 cups) water, broth concentrates and 1/2 tsp (1 tsp) salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low, still covered. While broth comes to a boil, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic.

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add onions. Cook, stirring occasionally, until slightly softened, 2-3 min.

Add garlic and rice to the pan with onions. Season with half the garlic salt. Cook, stirring often, until fragrant, 1 min. Reduce heat to medium.Add 1 cup broth to the pan. Cook, stirring occasionally, until broth is almost completely absorbed. Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 28-33 min. (TIP: The consistency should be like oatmeal!) Add peas halfway through.

Meanwhile, heat a medium non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and remaining garlic salt. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Transfer to a parchment-lined baking sheet. Sprinkle 1 tbsp (2 tbsp) Parmesan over top. Roast in the middle of the oven until chicken is cooked through, 12-14 min.\*\*

When the last addition of broth is almost completely absorbed, roughly chop spinach.Add spinach, remaining Parmesan, 1 tbsp (2 tbsp) butter and any chicken juices from the baking sheet to the pan with risotto. Cook, stirring often, until spinach wilts and cheese melts, 2-3 min. (TIP: Add 1/4 cup water if risotto is too thick!) Season with salt and pepper, to taste.

Thinly slice herb chicken. Divide pea risotto between plates. Arrange chicken over top.