Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add 1 pound of ground chicken, breaking it up and cooking for 5–7 minutes until browned.

Add 1 chopped onion and 2 minced garlic cloves, sautéing for 3–4 minutes until the onion is translucent.

Incorporate 2 diced zucchinis and cook for 2 minutes, stirring occasionally.

Mix in 1 cup of uncooked rice and 2 cups of chicken broth, seasoning with salt, pepper, paprika, and cumin.

Bring to a gentle boil, then reduce heat, cover, and let simmer for 15–20 minutes.

Remove from heat and let sit covered for 5 minutes before fluffing the rice.

Garnish with chopped parsley and serve warm.