Speedy and satisfying, this weeknight win is packed with the good stuff. Charred zucchini is tossed with corn, beans, spinach and tangy feta, and served alongside golden, pan-fried chicken for a lean and veg-heavy dinner that's ready in just half-an-hour.
Trim zucchini and slice into rounds. Drain corn and black beans. Rinse and roughly chop coriander.
Heat a frypan over medium-high heat. Add 2 teaspoons oil and zucchini and cook for 3–4 minutes or until caramelised. Sprinkle with garlic and herb mix and remove from heat. Wipe out frypan.
Return frypan to medium-high heat with 2 teaspoons oil. Season chicken with salt and pepper and cook, turning occasionally, for 12 minutes or until cooked through. Remove from frypan and set aside to rest for 5 minutes. While chicken is cooking, continue with step 4.
Crumble feta. Finely zest and juice lime. Place remaining olive oil, lime zest and juice, feta and coriander in a bowl large enough to fit the salad. Season with salt and pepper and mix well to combine.
Add corn, black beans, baby spinach leaves and charred zucchini to the bowl with the dressing and toss to combine. Season with salt and pepper.
Thinly slice chicken. Divide zucchini and corn salad between bowls and top with chicken to serve.