Wash and dry the fresh produce.

Preheat a sauté pan over medium heat.

While the pan heats up, trim off and discard the ends of the shallot; peel and mince the shallot.

Trim off and discard the root end of the garlic; peel and mince or press the garlic.

Once the pan is hot, add olive oil and swirl to coat the bottom.

Add the shallot and garlic to the pan; cook, stirring frequently, until softened, 3 to 4 minutes.

While the shallot and garlic cook, thinly slice the mushrooms lengthwise from cap to stem.

Add the mushrooms to the pan and season with salt and pepper; cook, stirring frequently, until the mushrooms are tender and the liquid has evaporated, 5 to 7 minutes.

Preheat a skillet over medium heat.

While the skillet heats up, pat the chicken breasts dry with paper towels and place on a plate; generously season with salt and pepper on both sides.

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Carefully place the chicken breasts in the skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate and tent with foil to keep warm.

Once the mushrooms are tender, add the rice and broth to the pan; stir and scrape up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes.

While the chicken and rice cook, zest and juice the lemon; transfer to a small bowl.

Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the bowl with the lemon zest and juice.

Once the rice is cooked, add the lemon zest, juice, parsley, and olive oil; stir to combine.

To serve, divide the rice and chicken between plates. Enjoy!