Sprinkle chicken with lemon peel, salt, and pepper. In a large skillet cook chicken in hot oil for 8 to 12 minutes or until no longer pink, turning once halfway through cooking time. Remove from skillet; cover and keep warm.
in the same skillet cook garlic in hot oil for 1 minute or until tender, adding 1 teaspoon additional oil if needed. Carefully add pomegranate juice and lemon juice to skillet. Bring to boiling; reduce heat. Simmer, uncovered for 1 to 2 minutes or until thickened slightly, scraping the bottom of the pan to remove the browned bits.
To serve, spoon pomegranate sauce onto dinner plates. Top with cooked chicken. If desired garnish with pomegranate seeds and/or snipped fresh parsley.