• 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. 
• 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 mix over top.
• Drizzle spicy mayo over top, if desired.

If you've opted to get organic chicken, cook in the same way the recipe instructs you to cook the regular chicken.