In a medium pot over medium-high heat combine the rice, chicken stock and zest of the orange. Bring the liquids up to a bubble and then reduce the heat to low. Simmer the rice until it has absorbed all of the water, about 15 minutes.
While the rice is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the chicken with salt and pepper, and sauté until golden brown and cooked through, 6-7 minutes.
Remove the chicken from the skillet and reserve it on a plate.