Make the marinade. Combine lemon juice and zest, 1 clove of grated garlic, and 1 tablespoon of oil. If the chicken breasts are thick pound them until they are about a half inch thick and then place in the marinade and let them sit while you prepare and cut all the veggies.

After you have cut all your vegetables remove your chicken from the marinade and salt and pepper it. Place the chicken in a large preheated skillet over medium high heat with 1 tablespoon of oil, let it cook until the chicken sears on one side about 5 minutes. DO NOT MOVE the chicken around, it will prevent it from getting a nice golden brown. While this is going start your zucchini salad.

In another skillet over medium high heat add the last tablespoon of oil and add the corn. Cook 3 to 5 minutes or until lightly brown. At this point it should be time to flip the chicken in the other skillet, do that and lower the heat to a medium let it finish cooking for another 5 to 6 minutes until it is cooked through. After you flip the chicken finish the corn salad.

Add the zucchini, pepper, scallions, and remaining garlic to the pan. Cook just to soften about 3 to 4 minutes. Stir in the butter to creating a sauce. Remove from the heat and stir in the Boursin cheese and fresh herbs. Top each chicken breast with some of the warm corn salad and enjoy.