Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut four sections off nectarine, avoiding the pit. Cut each section into 1/4-inch slices. Peel, then cut a quarter of the onion into 1/4-inch slices (use half the onion for 4 ppl). Roughly tear basil. Zest, then juice half the lemon (whole lemon for 4 ppl).

Heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Lemon-Pepper Seasoning (use all for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken to the pan. Sear, until golden-brown, 2-3 min per side.

Transfer chicken to a parchment-lined baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.\*\*

While chicken bakes, whisk together lemon zest, Dijon, half the apricot spread (use all for 4 ppl), 1 tsp water, 2 tbsp oil and 1 tbsp lemon juice (dbl all for 4 ppl) in a small bowl. Season with salt.

Add arugula and spinach mix, onions and nectarines to a large bowl. Drizzle half the vinaigrette over top, then toss to combine.

Slice chicken. Divide salad between plates. Place chicken on top. Drizzle remaining vinaigrette over chicken. Sprinkle with pepitas and basil.