Step 1

Heat a large pot over medium heat and add the butter. Add the chicken and season with salt + pepper. Cook, stirring often until the chicken is browned on the outside and cooked through, about 8 minutes. Stir in the garlic and cook 30 seconds. Add the rice and stir to coat with the butter. Cook until the rice smells toasted, about 1-2 minutes.

Step 2

Slowly pour in the milk and chicken broth. Add the zucchini, thyme, parsley and onion powder. Bring the mix to a boil, cover and reduce the heat to low. Simmer for 20-25 minutes or until the rice is fluffy.

Step 3

Once the rice is cooked, stir in the the cheese to melt. If desired, you can transfer the rice to a baking dish and top with a little more cheese. Then bake at 400 degrees F. for 5-10 minutes or until the cheese is melted. Serve warm.