Preheat the oven to 220 degrees Celcius. Season your chicken breasts and place in a roasting dish and drizzle a bit of cooking olive oil over the skin. Roast for about 20 minutes in the oven, or until cooked through and the skin nice and crispy.
Meanwhile, cook the rice according to packet instructions and set aside.
Heat the oil in a pan and add the onions stirring until they are cooked, then add the garlic and continue to stir for another minute.
Add the spinach to the pan and cover with a lid so the spinach can wilt.
Once the spinach has wilted, stir everything though, add the rice, salt and pepper and continue stirring to heat up the rice.
Now add half of the lemon juice and lemon zest and stir through.
Dish up the rice, top with the chicken breast and another squeeze of fresh lemon juice and zest and finish with a sprinkling of toasted pine nuts.