Pollo al Limone con Riso all'Erba e Zucchine

Pat the chicken breast dry and season lightly with salt and freshly cracked black pepper.

In a small non-stick pan, sear the chicken over medium-high heat until golden brown and cooked through, about 6-7 minutes per side. Remove and let it rest.

In the same pan, add the sliced zucchini ribbons and sauté until tender but still vibrant, about 3 minutes. Deglaze the pan with the fresh lemon juice, scraping up the flavorful browned bits (fond).

Toss the cooked white rice into the pan with the zucchini, stirring to coat the grains in the lemon-zested juices.

Slice the rested chicken into thin, diagonal medallions.

Plate the lemon-scented rice and zucchini, nestling the chicken medallions on top. Garnish with an extra dusting of lemon zest and a pinch of flaky sea salt.