Prepare rice according to package directions, omitting the salt and margarine.
Meanwhile, sprinkle spices and rosemary over both sides of chicken, gently pressing mixture with fingertips so it adheres.
In large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom. Add chicken and immediately reduce heat to medium. Cook for 4 minutes per side, or until chicken is no longer pink in center and juices run clear. Remove chicken and transfer to a plate. Tent with foil to keep warm.
Place same skillet over medium-high heat. Add wine, lemon zest and juice, and stir to combine. Cook for 2 minutes, or until liquid is reduced to about 1/4 cup. Remove skillet from heat and set aside.
Stir green onions and oregano into cooked rice. Spoon mixture onto a platter and arrange chicken over the top. Spoon sauce over chicken, and then squeeze lemon over all. Garnish with additional lemon wedges, if desired.
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