Bring a few inches of water to a boil, season with salt and boil beans and zucchini for 1 minute. Cold-shock veggies in ice water then drain.
Season chicken with salt and pepper. Heat a large skillet over medium-high heat with oil, 2 turns of the pan. Add a garlic garlic and few sprigs thyme, and stir a minute. Add 2 pieces of chicken and brown for 2 minutes; turn chicken over and put the garlic and thyme on top. Cook about 6 minutes total until cooked through. Remove the thyme and garlic and repeat with remaining chicken, garlic and thyme.