Before starting, preheat the oven to 425°F. Wash and dry all produce. Stir together wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot.Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, zest, then juice lemon. Pat chicken dry with paper towels. Add chicken, lemon zest, Dijon and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Cook chicken until golden, 1-2 min per side. Transfer to an unlined baking sheet.Bake in the middle of the oven until cooked through, 12-14 min.\*\*

Reheat the same pan over medium heat. When the pan is hot, add 1 tbsp (2 tbsp) oil, then corn and edamame. Cover and cook, stirring once halfway through cooking, until veggies are dark golden-brown, 4-6 min.

Halve tomatoes. Roughly chop cilantro. Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper. Add tomatoes and cilantro. Toss to combine.

Fluff rice with fork. Season with salt and stir in charred veggies. Slice chicken. Divide rice between bowls, then top with dressed tomatoes and chicken.Sprinkle feta and salad topper over top. Drizzle spicy mayo over top, if desired.