Cilantro Chicken With Spanish Rice

Fresh cilantro (1/4 cup, chopped)
Olive oil (2 tablespoons, divided)
Garlic (1 tablespoon, finely chopped)
Chicken breast halves (1 pound, boneless, skinless and cut into thin strips)
Zucchini and/ or yellow squash (2 medium, chopped)
Water (2 cups)
Spanish rice (1 package or 5.6 ounces)
How to do it:
Take ¼ cup of cilantro; combine it with 1 tablespoon of olive oil and garlic in a large bowl, and in here add the chicken to coat it, well coated. Cover and marinate this mixture in the refrigerator for a while, top time 15 minutes. Meanwhile in a small bowl blend sour cream and the left tablespoon cilantro, once you are done set them aside for a while. Now you have to get the remaining tablespoon olive and in a saucepan cook the zucchini at medium heat stirring it occasionally so it won't burn, keep cooking until it turns crisp-tender. Add the Spanish rice and bring to a boiling point, now that everything is boiling reduce the heat and keep covered for 7 minutes or until the rice is tender. Once you have done this remove from the heat and let it stand for 2 minutes. While the rice is resting cook the chicken in another skillet, and finally mix everything together and serve it with sour cream and garnish of desired, add some fresh cilantro, and sliced lime wedges and the final touch with some pepper sauce, serve it and enjoy.