Instructions:

• Start by seasoning the boneless, skinless chicken breasts with the reserved spices (2 tablespoons from the list above), salt, and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest.
• In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the chopped red onion and sauté for about 3-4 minutes until softened and translucent. Stir in the garlic powder, dried oregano, dried basil, cumin, paprika, and onion powder, and cook for an additional minute until fragrant.
• Add the Arborio rice to the skillet, stirring to coat the grains in the onion and spice mixture. Toast the rice for about 2 minutes until it becomes slightly translucent. Then, deglaze the pan with the balsamic vinegar and lemon juice, scraping up any browned bits from the bottom.
• Pour in 1 cup of warmed chicken broth, stirring constantly until the liquid is mostly absorbed. Continue to add the broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes, resulting in creamy, al dente risotto.
• Once the rice is cooked to your liking, stir in the freshly grated Parmesan cheese and crumbled feta cheese. Dice the cooked chicken and fold it into the risotto. Adjust seasoning with additional salt and pepper if needed.
• To serve, dish out the creamy Greek Chicken Risotto onto plates, and garnish with freshly chopped parsley, diced tomatoes, chopped cucumbers, and an extra sprinkle of feta. A drizzle of lemon juice over the top adds a refreshing touch. Enjoy your delightful creation!