Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice, half the garlic salt and half the onions. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. 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.

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

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 oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side, then transfer chicken to a baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.

While chicken bakes, heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and cover to keep warm.

While peppers cook, stir together pesto, lemon juice and half the lemon zest in a small bowl.

Fluff rice with a fork, then stir in peppers and remaining lemon zest. Thinly slice chicken. Divide rice between plates. Top with chicken. Spoon lemony-pesto sauce over chicken and sprinkle feta over top. Squeeze over a lemon wedge, if desired.