1. Preheat an oven to 400 degrees F.

2. In an (oven safe) fry pan or cast-iron, add a bit of oil and fry chicken breasts until golden brown and mostly cooked through. Season with salt & pepper while frying. Remove temporarily.

3. Add a bit more oil and fry the pepper, celery, and onion until soft, around 5 minutes.

4. Add the risotto rice and mix in well. Then, add the chopped zucchini and the cooked chicken.

5. Pour in about 2 cups of chicken bone broth, the juice of half a lemon, and a sprits of white wine vinegar. Bring to a simmer for about 10 minutes.

6. Lightly add in a few dollops of basil pesto and stir to mix in. Salt & pepper if needed.

7. Cover the top with shredded mozzarella cheese and optionally add a few small dollops of basil on top.

8. Bake in the oven for another 10 minutes or until the cheese is golden brown.

9. Rest for at least 5-10 minutes & serve!