Cut off the ends of the zucchini, then slice it into strips and dice into small cubes. In a skillet, heat some olive oil and sauté the zucchini with a pinch of salt, adding mint leaves and some hand-torn basil leaves for flavor. Let cool slightly, then blend with an immersion blender, adding toasted almonds and a splash of milk until you get a creamy mixture.

Dredge both sides of the chicken breasts in flour, shaking off any excess. Place them in a skillet with olive oil or butter. Sear the chicken on both sides until golden brown, then add the orange and lemon juice (reserve some juice to make a flavorful sauce with the pan drippings).

As the chicken cooks, it will absorb the citrus flavors. Cook for up to 10 minutes per side, then set the chicken aside on a plate. Deglaze the pan: bring the remaining orange and lemon juice to a boil over medium heat, scraping up the browned bits from the bottom of the pan with a spatula.

When the liquid has reduced by half and the browned bits have dissolved, remove the pan from the heat and pour the sauce over the chicken for extra flavor. Plate the dish with scoops of zucchini pesto. Now all that's left is to enjoy!