Instructions: In a large nonstick skillet, heat the oil over medium-high heat.

Sprinkle both sides of the chicken breast halves with salt and pepper.

Add the chicken to the skillet. Cook 4 minutes on each side; remove from the skillet and keep warm.

Reduce the heat to medium. Add the cubed squash and zucchini to the skillet and cook 2 minutes, stirring frequently. Return the chicken to the pan.

In a small bowl whisk together the chicken broth, chives, lemon rind, lemon juice, cornstarch and honey mustard. Pour the broth mixture over the chicken and vegetables in the skillet. Cover, reduce the heat to medium-low and cook 3 minutes.

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