Baked Risotto With Meyer Lemon, Chicken & Arugula

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2 tablespoons olive oil

1 small onion, diced

1 pound boneless, skinless chicken breast and thighs, cut into bite-sized pieces (can use all one kind, if preferred)

1 1/4 cups carnaroli or arborio rice

1/4 cup freshly squeezed Meyer Lemon juice (from about 2 lemons)

3 cups chicken broth

3 tablespoons butter

1/2 cup grated Parmesan cheese, plus more for garnish

2 teaspoons Meyer lemon zest, from about 1 lemon

3 cups baby arugula leaves

-- Kosher salt and ground black pepper, to taste

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