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Preparation

1. Prepare rice according to instructions but omit the salt.
2. Chop the cilantro; gate the ginger and lime peel.
3. In a small bowl combine cilantro, ginger, lime peel, 1/4 teaspoon pepper, salt, and lime juice. Place chicken breasts in a zip-top bag and pour in half the marinade. Marinate chicken in the refrigerator 30 to 60 minutes. Place the remaining cilantro mixture in a screw-top jar and set aside to use as dressing.
4. Heat a large-ridged, cast-iron grill pan over medium heat. Drizzle chicken with 2 teaspoons oil. Place on heated pan and cook 4 to 5 minutes per side or until cooked through. 
5. While chicken is cooking cut the zucchini in quarters, lengthwise and toss with remaining pepper and oil. Cook on grill pan, turning often, 10 minutes or until browned and tender crisp. Cover with foil until ready to serve.
6. Divide rice among 4 bowls. Slice chicken in thick strips and arrange on rice. Shake dressing well and drizzle over chicken. Serve with zucchini.