In a bowl, mix together the lemon juice, lemon zest, garlic, fresh thyme, rosemary, olive oil, salt, and pepper.
Add the chicken breasts to a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.
Cook the Chicken:
Heat a large skillet or grill pan over medium-high heat.
Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked. Set the chicken aside to rest.
Cook the Vegetables:
While the chicken is cooking, heat another large skillet over medium heat.
Add the olive oil and sliced zucchini and squash. Sauté for about 5-7 minutes until they are tender and lightly browned.
Season with salt, pepper, and oregano (or thyme), and toss well to coat.
Serve:
Slice the chicken and serve it over the sautéed zucchini and squash.
Garnish with additional fresh herbs or a squeeze of lemon if desired.
