1. To begin, heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until it’s browned and cooked through, about 5-7 minutes. Next, stir in the diced onion and minced garlic, and sauté until they’re softened, about 3-4 minutes.

2. Now, it’s time to add the diced zucchini to the skillet. Cook the zucchini for 3-4 minutes, or until it’s slightly tender but still has a nice bite to it. This will help prevent the zucchini from becoming mushy in the final dish.

3. Once the vegetables are sautéed, stir in the long-grain white rice, chicken broth, salt, black pepper, paprika, and cumin. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

4. Finally, remove the skillet from the heat and stir in the chopped fresh parsley. The parsley adds a lovely bright flavor and fresh aroma to the Ground Chicken Zucchini Rice Skillet.