• Before starting, preheat the oven to 425°F.
• Wash and dry all produce.
• In a medium pot, combine 4 cups (5 3/4 cups) water, chicken broth concentrate and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, reduce heat to low, still covered.
• Meanwhile, peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
• Peel, then mince or grate garlic.

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

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

• Meanwhile, heat a medium non-stick pan over medium-high. 
• While the pan heats, pat chicken dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 servings) and remaining garlic salt. 
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. (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 for 12-14 min, until chicken is cooked through.** 

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

• Thinly slice chicken. 
• Divide risotto between plates. Arrange chicken over top. 

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.