Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Remove husk from corn and with a sharp knife on a stable surface, cut kernels from cob. Coarsely chop green beans. Peel and cut onion into a dice. Chop zucchini and remove ends. Remove stem, seeds and membrane from bell pepper and coarsely chop. Mince garlic. Chop chives and dill. Rinse chicken breasts and pat dry.

Warm a grill pan or medium pan over medium-high heat. Spray the grill pan with cooking spray to prevent sticking. Salt and pepper both sides of the chicken breasts. Once pan is hot, add chicken breasts and cook for 5-6 minutes on each side, or until internal temperature reaches 165 degrees. Rest and keep warm until ready to serve.

In a medium pan over medium-high heat, warm 1 tsp. olive oil, garlic, and onion for 2 minutes, or until aromatic. Add zucchini, corn, lima beans, red bell pepper, tomatoes, and green beans, stirring occasionally until tender and tomatoes are wilted, about 7-8 minutes. Add chives and half the dill (reserving remaining for garnish). Season with a pinch of salt and pepper.

Place a hearty serving of succotash on the plate. Arrange a chicken breast against the succotash. Garnish with remaining dill and a crack of fresh black pepper.