Heat olive oil in a large pot (preferably non stick) over medium high heat. Add the garlic and onion and sauté until the onion is softened and starting to brown - about 2 minutes.

Add rice and stir to coat the grains with the oil, then add chicken stock. Bring to simmer then turn down heat to medium low.

Place chicken on top of the rice (partially submerged), then cover pot and cook for 5 minutes.

Remove lid and add peas and zucchinis (don't stir, just scatter them across the top), then cover and cook for a further 5 to 8 minutes until most of the water has been absorbed and the rice is just slightly undercooked. It might take longer if you are using a smaller pot.

Remove the chicken and set aside to rest for a few minutes. Scatter the asparagus over the top, then place the lid back on and cook for 1 to 2 minutes until rice is al dente (cooked but still firm to touch), then remove the pot from the stove and let stand for 5 minutes.

Shred the chicken with a fork (or your fingers, if cool enough), then add back into the pot with the resting rice.

Season to taste with salt and pepper. Squeeze juice of the lemon over the rice.

Gently stir the rice to fluff it up and toss the ingredients through.

Spoon onto serving plates, scatter with feta and parsley (if using), and lemon wedges on the side.