One-Pan Lemon Greek Chicken

Wash and dry all the produce. Peel and cut the onion into 1/2-inch pieces. Cut the lemon in half, zest half of it, and cut the other half into four wedges. Peel and mince the garlic cloves. Lastly, roughly chop the spinach. Pat the chicken dry with a paper towel. Season the chicken with 1/2 tbsp of Greek seasoning and 1 tsp of the salt and pepper mixture. In a large non-stick pan, add 2 tsp of oil and warm it over medium-high heat. When the pan is hot, add both chicken breasts and sear each side for 2-3 minutes, or until golden brown. Transfer the chicken to a plate. Reduce the heat to medium and add 1 tsp of oil to the same pan. Add the onions and cook for 2-3 minutes, stirring frequently, until softened. Add 1 tbsp of Kozlik's Poultry Spice Rub, the remaining 1/2 tbsp of Greek seasoning, Grandi Riso Arborio Rice, and garlic. Cook for 30 seconds, stirring often. Add 2 cups of water and 1/4 tsp of salt. Bring it to a boil over high heat. Once boiling, add both chicken breasts to the pan, cover, and reduce the heat to medium-low. Cook for 8-12 minutes, flipping the chicken halfway through, until the chicken is fully cooked. Transfer the cooked chicken to a cutting board. Increase the heat to medium and cook until the rice is tender and the broth is almost fully absorbed. Add the spinach and cook for 1 minute, stirring frequently until the spinach is wilted. Remove the pan from heat and add 2 tbsp of butter and the lemon zest. Season with salt and pepper to taste. Thinly slice the chicken. Plate the chicken on top of the rice mixture. Sprinkle feta cheese on top and squeeze a lemon wedge over it. Enjoy!