Mix the lemon juice, grated zest, extra virgin olive oil, salt, and pepper in a bowl.
Place the chopped chicken breast in the bowl, making sure it is totally covered by the emulsion and let it marinate in the fridge for 30 minutes.
Drain the meat from its marinade and coat it with flour.
Brown it for few minutes in a frying pan with a drizzle of EVO oil.
Add the marinade and cook for about 15 minutes over low heat.
Serve with grated lemon rind.