• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Peel, then cut half the red onion into 1/2-inch pieces (use whole onion for 4 servings).
• Thinly slice green onion.
• Zest, then juice half the lemon (use whole lemon for 4 servings).
• Roughly chop spinach. (TIP: Place in a bowl, then chop using kitchen shears or scissors.)
• Halve tomatoes.
• To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
• Season with salt and pepper, then whisk to combine. Add tomatoes, then toss to coat.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
• Add red onions. Season with salt and pepper. Cook for 2-3 min, stirring occasionally, until softened.
• Add spinach. Cook for 2-4 min, stirring occasionally, until wilted.
• Remove from heat, transfer to a bowl and carefully wipe out pan.

• On an unlined baking sheet, arrange flatbreads, then brush with 1/2 tbsp oil. (NOTE: For 4 servings, use 2 unlined baking sheets, with 1/2 tbsp oil per sheet.) 
• Toast in the bottom of the oven for 2-5 min, until softened. (NOTE: For 4 servings, toast in the middle and bottom of the oven.)
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

• Meanwhile, to a small bowl, add ricotta, mayo, Dill-Garlic Spice Blend, half the green onions, half the feta, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. 
• Season with pepper, then stir to combine.

• Spread ricotta mixture over toasted flatbreads, then top with onion-spinach mixture and remaining feta. 
• Bake in the middle of the oven for 6-8 min, until browned and crisp. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

• Quarter spanakopita-inspired flatbreads.
• Divide between plates, then top with chicken, marinated tomatoes and remaining green onions.

If you've opted to add chicken tenders, transfer veggies to a bowl and carefully wipe out pan. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**

Top flatbreads with chicken.