Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted, 1 min.Add rice and half the garlic salt. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot 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 of the onion into 1/4-inch pieces (whole onion for 4 ppl).

Pat chicken dry with paper towels, then season with remaining garlic salt and pepper. 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 chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**

Meanwhile, heat the same pan 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 tender-crisp, 6-7 min. Transfer veggies 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 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.