• Before starting, preheat the oven to 425°F. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• 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.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water 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 between bowls. Top with chicken.
• Spoon lemon-pesto sauce over chicken.
• Sprinkle with feta.
• Squeeze a lemon wedge over top, if you like.

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