Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the Zesty Garlic Blend to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges. Core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.

Pat chicken dry with paper towels, then season with salt, pepper and remaining Zesty Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**

Meanwhile, heat the same pan (from step 3) over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.Transfer to a plate, then cover to keep warm.

Meanwhile, add pesto, half the lemon zest and 1/2 tsp (1 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine.

Fluff rice with a fork, then season with salt. Stir in veggies and remaining lemon zest.Thinly slice chicken.Divide pilaf and chicken between plates.Spoon lemon-pesto sauce over chicken.Sprinkle with feta. Squeeze a lemon wedge over top, if desired.