First Step: Prep Ingredients Rinse 1 cup of basmati or long grain rice thoroughly under cold water until the water runs clear. Soak in water for 20 minutes to improve fluffiness. Meanwhile, dice 300g chicken breast into bite-size cubes, and chop onion, zucchini, asparagus, and mince garlic.

Second Step: Sauté Aromatics and Chicken Heat 2 tablespoons olive oil in a large non-stick pot or heavy skillet over medium-high heat. Add diced onion and minced garlic, sautéing until softened and just starting to brown, about 2 minutes. Add chicken cubes and cook until slightly opaque and beginning to brown, approximately 4-5 minutes.

Third Step: Add Vegetables and Rice Stir in chopped zucchinis and asparagus pieces, cooking for 2 minutes to slightly soften. Drain the soaked rice and stir it into the pan, coating each grain with oil and mixing with vegetables and chicken.

Fourth Step: Pour in Stock and Simmer Pour in 1¾ cups chicken stock or vegetable broth. Bring to a gentle simmer, reduce heat to medium-low, and cover. Cook for 5 minutes, then scatter frozen peas and zucchinis on top without stirring. Cover and cook an additional 5-8 minutes until liquid is mostly absorbed and rice is nearly cooked.

Fifth Step: Final Cooking and Combining Remove chicken pieces, set aside to rest. Add asparagus to the pot, cover, and cook 1-2 minutes until rice reaches al dente texture. Remove from heat and let it rest covered for 5 minutes to steam fully.

Final Step: Assemble and Serve Shred or cut chicken and fold it back into the rice and vegetable mixture. Season with salt, pepper, and fresh lemon juice to taste. Fluff the pilaf gently and serve topped with 60g crumbled feta cheese, chopped parsley, lemon wedges, and optional crushed red pepper flakes for subtle heat.