Mix the lemon zest and lemon juice in a small bowl and set aside.

Heat the oil in a large skillet over medium high heat. Sprinkle the chicken with pepper and half of the salt. Add them to the pan and cook for 6-8 minutes or until they are browned on all sides. Transfer to a plate.

Add the onion, thyme, herbs de provence, and garlic to the pan. Cook for 4 minutes, stirring often.

Add in the rice and cook for 2 minutes, stirring frequently.

Stir in the wine and cook for 2 minutes.

Add in the lemon juice mixture, chicken broth, and remaining salt. Stir and then add in the cooked chicken.

Cover, reduce heat to medium low, and simmer for 18 minutes.

Uncover the pan and add the peas and red pepper. Turn the heat to medium high and cook until the rice begins to brown, about 5 minutes. Remove from heat and sprinkle with fresh parsley. Serve with lemon wedges.