Finely chop garlic, rosemary and parsley and then place in a shallow bowl. Divide chicken breasts into two 8 oz portion. Take chicken breasts and pat dry with a paper towel. Next, season the chicken breasts with the freshly chopped herbs. Use palms of hands to press the herbs into the meat.
Using a skillet, heat 2 tablespoons of olive oil over medium-high setting. Add chicken breasts and sear for about 3 minutes on each side. Reduce heat to medium-low and cover skillet. Continue to cook for about 15 minutes until chicken is done.
While the chicken is cooking, prepare the succotash. Using a large skillet, heat remaining olive oil over medium heat. The squash will take the longest to cook and so add the squash to the pan first. Stir over medium heat for about 5 minutes. Do not overcook the squash, you want it to be firm with a very light crunch to it at the end. Add corn and Lima beans and cook until warm and tender. Salt and pepper to taste
When both the chicken and the succotash are finished cooking, plate the succotash and serve the chicken on top of it.
Convert this to a vegetarian succotash by substituting tofu for the chicken breasts.