Zucchini Skillet

1 Zucchini, quartered and sliced
1 Red Bell Pepper, sliced and cut in half
1 Clove of Garlic, minced
2 Tbsp Oil
1 cup Uncooked Rice
1/4 cup Water
1 can (14.5oz) Chicken Broth
1/4 tsp Salt
1/4 tsp Cayenne Pepper
Zest of one Lemon
Juice of one Lemon
2 cups Cooked Chicken
1 cup Frozen Peas, thawed
1/4 cup Olives, sliced
Cilantro

Saute Zucchini, pepper and garlic for 1 min in oil. Add rice and saute for 5-6 min until rice is browned. Add water, chicken broth, salt, cayenne, lemon zest and juice. Bring to boil, reduce heat and simmer for 15 min, stirring occasionally. Add chicken, peas and olives. Let simmer 10 min until chicken is heated through. Serve with cilantro on top.