In a bowl, combine the chicken breast with olive oil, minced garlic, mixed herbs, salt, and black pepper. Ensure the chicken is well coated and let it marinate for at least 30 minutes.

Chop the Vegetables

While the chicken is marinating, chop the bell peppers, zucchini, and onion into bite-sized pieces.

Cooking

Cook the Chicken

Heat a skillet over medium heat. Add the marinated chicken breasts and cook for 6-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add the chopped bell peppers, zucchini, and onion. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Cook the Rice

In a separate pot, bring the vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.

Assembly

Plate the Dish

On a serving plate, place a portion of rice, add the sautéed vegetables on top, and slice the cooked chicken breast to place over the vegetables.

Garnish

Sprinkle fresh parsley on top and serve with lemon wedges on the side for an added zest.