Lemon Chicken with Zucchini

For the lemon chicken with zucchini, grate the zest from the lemon. Mix 1/2 teaspoon lemon zest with 1 tablespoon soy sauce, a little salt and pepper, rub the chicken breasts with it and leave covered in the refrigerator for about 30 minutes.water Roman pot at least 15 minutes.peel ginger and finely dice or grate. Squeeze lemon. Mix ginger, lemon juice, broth, 1 tablespoon soy sauce, sugar and sesame oil.Place chicken breasts in roman pot, pour lemon juice mixture and cover with lid. Place in cold oven, heat to 200°C and once the temperature is reached, braise the chicken breasts for about 30 minutes.Meanwhile, cut zucchini into centimeter-thick slices.After 30 minutes of cooking, add zucchini pieces to the chicken breasts in the Römertopf and braise for another 30 minutes at 180°C.Meanwhile, steam spelt rice in lightly salted hot water, covered, for about 15 minutes.Arrange chicken breasts, zucchini and spelt rice on plates. If necessary, thicken the sauce with cornflour and pour over the chicken breasts.serve the lemon chicken.

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