Heat olive oil in a large skillet over medium heat for one minute. Stir in onion and cook for 3 minutes, then add garlic and cook for another 30 seconds. Stir in the rice and spices and continue to cook over medium heat, stirring often, for a couple of minutes until rice begins to brown.

Stir in chicken broth and salsa and bring to a boil. Cover the skillet, reduce heat to medium low, and simmer for 25-30 minutes or until liquid has been mostly absorbed.

Chop the zucchini into about quarter inch pieces and set it aside.

Prepare your chicken and mushrooms. Trim the chicken and slice it in half lengthwise, then heat 1.5 tablespoon of olive oil in a 12″ cast iron skillet over medium-high heat for one minute.

Season the chicken with chili powder, oregano, cumin, garlic powder, and seasoned salt. Cook the seasoned chicken over medium-high heat for about five minutes a side, or until cooked through. Remove the cooked chicken to a separate cutting board, then cut it into strips once it’s cooled off a bit.

While the chicken is browning, chop your mushrooms.

After removing the chicken from the pan, reduce heat to medium and add ½ tablespoon olive oil. Add the chopped mushrooms to that same skillet and cook for seven minutes, stirring occasionally and scraping up browned bits from the bottom, or until mushrooms have browned and softened.

Once the liquid has been absorbed by the rice, remove the lid and stir in zucchini. Spread the rice and zucchini mixture back out across the bottom of the pan.

Top the rice evenly with cheese, replace the lid, and let the pan stand covered off of the heat for five minutes until cheese is melted and zucchini is tender.

Serve your zucchini Spanish rice topped with the cooked chicken strips and mushrooms.