• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the Zesty Garlic Blend. Cover and bring to a boil over high.
• Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
• 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 servings) 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.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
• Transfer to an unlined baking sheet.
• Roast in the middle of the oven for 12-14 min, until cooked through.**

• 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 for 5-6 min, stirring occasionally, until veggies are tender-crisp.
• Transfer to a plate, then cover to keep warm.

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

• Fluff rice with a fork, then season with salt. Stir in veggies and 1 tsp (2 tsp) 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 you like.

If you've opted for double chicken, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken. Work in batches if necessary.