Bring 2 cups of water, 3 tablespoons of butter, garlic powder, onion powder, salt, and pepper to a boil in a saucepan.

Add 1 cup of uncooked rice and half a chopped medium onion.

Bring the mixture back to a boil, then cover and simmer for 20 minutes, or until the rice is cooked.

While the rice simmers, steam the baby carrots. Season them with salt and pepper and dot with butter.

In a hot skillet, melt 3 tablespoons of butter.

Season the boneless chicken breasts with salt and pepper on both sides.

Add the chicken breasts and onions to the hot skillet.

Cook until the chicken is cooked through and the onions are translucent.

Stir the basil pesto with a knife.

Spread some pesto on each side of the chicken breasts and cook for 2 minutes per side, or until heated through.

Remove the chicken from the skillet and slice it into strips.

On a plate, create a bed of rice.

Position the steamed carrots in a pinwheel pattern around the rice.

Place the sliced chicken on top of the carrots.

Garnish the mound with the cooked onions and feta cheese.

Serve immediately and enjoy!