1. Fill a medium pot with salted water, place on high heat and bring to a boil
2. Meanwhile, place the red bell peppers on a foil lined baking sheet under the broiler on high and char. Turn with tongs until each side is blackened and blistered.
3. Add rice to the boiling water and cook for 15 to 20 minutes, or until tender. Drain in a strainer and then tip back into the pot. Cover with a lid and set aside off the heat.
4. Once peppers are blacked all over, set them in a bowl and cover with a plate to allow them to steam for about 10 minutes. Then remove the plate and leave until they are cool enough to handle.
5. Meanwhile, pick and finely chop the parsley leaves.
6. Thinly slice the scallions
7. Rub the blackened skin off the bell peppers, halve and remove the seeds. Tear or cut into strips and set aside on a plate with their own juices.
8. Place the chicken breasts into a large ziplock bag and pound until flattened to 1/4 inch thick. Drizzle a little olive oil into bag and season lightly with salt and pepper. Massage into chicken.
9. Place a large non-stick pan over a high heat and add the shelled pistachios as it heats up, lightly toasting them. Tip the pistachios onto a cutting board and give a rough chop.
10. Return pan to heat.
11. Discard the plastic bag and place the chicken into the hot pan. Cook for 6 minutes, turning halfway through, cooking until golden.
12. Meanwhile, stir parsley and scallions through the cooked rice with 1 tablespoon of extra virgin olive oil and a pinch of black pepper. Finely grate in the zest of the lemon and squeeze over half the lemon juice into the rice, stir.
13. Pile the herby rice onto a platter. Remove the chicken to a clean cutting board and slice. Toss chicken with the roasted red peppers and the resting juices and spoon both over the rice. Crumble feta over top and scatter pistachios over and serve.