1. Preheat oven to 400°F. Line a baking sheet with foil and set aside.
2. Cook instant brown rice according to package instructions. Remove from heat and set aside.
3. Meanwhile, place chicken into a shallow bowl and combine with teriyaki sauce and lemon juice, making sure that ingredients are evenly distributed. Season with pepper to taste. Let sit for 3 to 5 minutes.
4. In a medium non-stick or cast-iron skillet, heat oil over medium-high heat until surface is very hot. Add chicken (including liquid) and cook uncovered until both sides start to turn golden-brown, about 3 to 4 minutes per side. Transfer to prepared baking sheet and roast chicken uncovered about 25 minutes or until a meat thermometer inserted in thickest part of chicken breast reaches 170°F. Let sit for 3 to 5 minutes before slicing and portioning chicken.
5. Meanwhile, in the same skillet, heat water and reserved liquid from canned oranges over medium-high heat until boiling. Add spinach and sauté until leaves wilt, about 1 minute, scraping up brown bits from skillet. Stir in rice and orange segments, and season with salt taste. Mix well until all ingredients are thoroughly combined. Remove from heat.
6. Serve equal amounts of chicken over rice mixture.

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