preheat oven to 375°F

In a large saucepan over medium heat, sauté chicken in olive oil for 5 - 7 minutes.

Add onion, carrot, zucchini, and garlic and cook for another 2 minutes. Once the chicken and vegetables are soft and browned, add rice and stir for 1 to 2 minutes.

Add soup stalk, salt and herbs.

Bring to a boil while stirring constantly. Allow to boil for 1 minute.

Transfer to glass baking dish with lid, and bake for about 1 hour and 20 minutes.

Once cooked, fluff rice with a fork. Let sit 5 - 10 minutes and serve.