Melt butter in a large saucepan. Add rice and sauté for 3 minutes. Add broth 1/3 cup at a time. Cook and stir over medium heat until broth is absorbed before adding more. Continue until all the broth is used and rice is tender, about 20 minutes. Add spices, artichokes and tomatoes. Stir in cheese, spinach and lemon peel.
Sprinkle chicken tenders with seasoning. Heat oil in large nonstick skillet. Sauté chicken 2 to 3 minutes until browned, turn and continue to cook 2 to 3 minutes until chicken is cooked through and is at least 165°F.
Portion 1 cup risotto and 3 chicken tenders as each serving. Garnish with fresh herbs if desired.