Pollo al Limone con Risotto Bianco e Zucchine

Season the chicken breast with salt and black pepper. In a heavy-bottomed skillet, sear the chicken over medium-high heat with a touch of oil until golden brown and cooked through, about 6-7 minutes per side. Remove to a plate to rest.

In the same skillet, add the sliced zucchini. Sauté over medium heat until they soften and take on a light char, about 5 minutes. Toss in the cooked rice to warm through, deglazing the pan with a splash of water and the lemon juice to pick up any browned bits.

Stir in the lemon zest and remove from heat. The rice should be fragrant and slightly acidic.

Slice the chicken into thin diagonal strips. Divide the lemony rice and zucchini into a shallow bowl.

Top with the sliced chicken, garnish with toasted almond slices for a gentle crunch, and a final hit of fresh black pepper. Serve immediately while the aroma of lemon and toasted almonds is vibrant.