Mediterranean-Inspired Chicken and Rice

Heat a large non-stick pan over medium-high heat.While the pan heats, pat chicken dry with paper towels. Season with salt and 1 tsp Lemon-Pepper Seasoning (dbl for 4 ppl).When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. (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 butter (dbl for 4 ppl), then swirl the pan until melted.Reserve 1 tbsp onions (dbl for 4 ppl) in a small bowl, then add remaining onions to the pan. Cook, stirring occasionally, until slightly softened, 1-2 min.Add half the garlic and 1/2 tsp Lemon-Pepper Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec.

Stir rice, broth concentrate, half the vinegar, 1 1/2 tsp oregano, 1/4 tsp salt and 1 1/4 cups water (dbl all for 4 ppl) into the pan with aromatics, then bring to a boil over high. Once boiling, using tongs, carefully arrange chicken on top of rice and pour over any juices from plate. Reduce heat to medium-low. Cover and cook until rice is tender, liquid is absorbed and chicken is cooked through, 15-18 min.** (TIP: It's ok if there is a bit of liquid remaining: it will be absorbed by rice when it rests.) While rice cooks, roughly chop spinach. When done, transfer chicken to a clean cutting board.Sprinkle spinach over rice, then remove the pan from heat. Cover, then set aside for 3-5 min.

Meanwhile, add remaining vinegar to the small bowl with reserved onions. (TIP: Before adding vinegar, rinse onions in a strainer to lessen their bite, if desired.)Cut tomato into 1/4-inch pieces.Add tomatoes, half the feta, 1/2 tsp oil, 1/8 tsp sugar (dbl both for 4 ppl) and 1/4 tsp garlic to the bowl with onions and vinegar. (NOTE: Reference garlic guide.) Season with pepper, to taste, then stir to combine.