Cut the lemon in half. Slice one half thinly and squeeze the juice from the other half.

Cut the chicken breast to make the thickness even, then halve it.

Place the chicken, lemon juice, and honey in a storage bag. Massage well, add the lemon slices, and refrigerate for 30 minutes. Remove the chicken from the bag and season with salt and pepper. Keep the lemon slices aside.

Heat olive oil in a frying pan over medium heat and cook the chicken until browned.

Flip the chicken, add the lemon slices, cover the pan, and steam over low heat for 3 minutes. Remove the lid and cook over medium heat until the juices evaporate.