Step 1

Preheat the oven to 400 °F, 200 °C.

Step 3

Rinse the rice and soak it in cool water for 15-20 minutes.

Step 5

Season the chicken on both sides with salt and pepper.

Step 7

Place a large skillet over medium-high heat and add the olive oil.

Step 9

Brown the chicken on both sides and set aside.

Step 11

Reduce the heat to low and add the onion. Cook until soft and golden.

Step 13

Add the garlic and warm through until fragrant.

Step 15

Drain the rice and add it to the skillet (if it is oven-safe) or to a 9 by 13-inch baking pan. Season with 1 and 1/2 teaspoons salt, black pepper, coriander, and oregano. Add the broth and lemon juice and arrange the chicken over the rice.

Step 17

Place the zucchini rounds in a bowl and drizzle some olive oil on top of them. Season with salt, granulated garlic, and pepper. Toss together and arrange them over the rice between the chicken pieces.

Step 19

Bake for about 45 minutes until the rice is fully cooked. Garnish with parsley and lemon wedges and serve.