Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add the minced garlic and diced onion. Sauté until the onion softens and turns golden brown, approximately 2 minutes.

Add the uncooked rice to the pot, stirring well to coat the grains with the oil. Pour in the chicken stock, bring to a gentle simmer, and once bubbling, reduce the heat to medium-low.

Place the chicken breast on top of the rice, ensuring it's mostly submerged in the stock. Cover the pot with a lid and cook for about 5 minutes.

Remove the lid and scatter the frozen peas and chopped zucchinis over the rice without stirring. Cover again and let it cook for an additional 5 to 8 minutes until the liquid is absorbed and the rice is slightly undercooked.

Remove the chicken from the pot and set aside for a few minutes. Scatter the asparagus over the rice mixture, cover, and cook for an additional 1 to 2 minutes until the rice reaches an al dente texture.

Once the chicken has cooled, shred it using a fork. Add the shredded chicken back into the pot along with resting rice. Season with salt and pepper and squeeze the juice of half a lemon over the mixture.

Gently stir the rice to fluff it up, ensuring all ingredients are combined. Serve the pilaf onto plates, sprinkling with crumbled feta cheese and finely chopped parsley, if desired. Add lemon wedges on the side.