Lemon Buttery Garlic Herb Chicken with Zucchini

We have been having a lot of ham dishes this week-using up the leftovers from Easter.  Tonight I thought we might need a little break and have some chicken instead. I had a nice big zucchini in my refrigerator that needed to be used soon-so this was a perfect choice.  This meal comes together in 30 minutes or so and is great when you just don't have a lot of energy for cooking but still want a good meal.

• 3 tablespoons butter
• 4 garlic cloves, minced
• ¼ cup freshly chopped oregano
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• juice from 1/2 a lemon
• 1 pound boneless skinless chicken thighs, or breasts
• salt and pepper
• 2 medium sized zucchini, sliced

Melt butter in skillet.  Add garlic and chicken and cook until chicken is on longer pink...around 4-5 minutes per side.  Add herbs and mix with butter over chicken.  Remove chicken from pan and add in zucchini and  saute until tender.  Add chicken and lemon back in and heat well.