• Before starting, wash and dry all produce.
• Peel, then mince or grate garlic.
• Peel, then cut onion into 1/4-inch pieces.
• Zest, then juice half the lemon. Cut remaining lemon into wedges. 
• Roughly chop spinach.

• Heat a large non-stick pan over medium-high heat.
• While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden. (NOTE: Chicken will finish cooking in step 4.)
• Transfer chicken to a plate.
• Carefully wipe the pan clean.

• Heat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add onions. Cook for 1-2 min, stirring occasionally, until slightly softened.
• Add garlic and remaining Lemon-Pepper Seasoning. Cook for 1 min, stirring often, until fragrant.

• Stir in rice, chicken stock powder, half the lemon juice, 1/4 tsp (1/2 tsp) salt and 1 1/4 cups (2 1/2 cups) water. Bring to a boil over high.
• Arrange chicken and any juices from the plate over top. 
• Reduce to medium-low. Cover and cook for 15-18 min, until rice is tender, liquid is absorbed and chicken is cooked.** (TIP: Rice will abdsorb extra broth while it rests.)
• Transfer cooked chicken to a clean cutting board.
• Sprinkle spinach over rice. Remove from heat, cover, then set aside for 3-5 min.

• Meanwhile, cut tomato into 1/4-inch pieces.
• In a small bowl, add tomatoes, half the feta, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) oil, 1/8 tsp (1/4 tsp) sugar and remaining lemon juice.
• Season with pepper, then stir to combine.
• Squeeze a lemon wedge over top.

• Thinly slice chicken
• Add remaining feta to rice, then stir for 1 min until spinach is wilted.
• Divide rice between plates, then top with chicken.
• Spoon tomato-feta salsa over chicken.

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