Marinate chicken: Rinse chicken breasts under cold water. Pat dry with paper towels and place chicken in a shallow baking dish.
Combine garlic, oregano, marjoram, rosemary, basil, and salt in a small bowl. Pour lemon juice over the chicken. Drizzle with olive oil. Then rub the herb mixture onto each piece. Cover and place in the refrigerator to marinate for one hour.
Broil chicken: Transfer chicken onto a broiling pan bone side up. Discard marinade.
Broil for 15 minutes. Turn over and broil for 10 more minutes until crisp and golden.
The meat is done when the juices run clear when pricked deeply with a fork.
For zucchini and tomatoes: Heat oil and butter over a medium heat in a large skillet. Add zucchini and cook for about 5 minutes. Stir occasionally.
Add garlic and sage. Stir.
Next add tomatoes, sprinkle with salt and cook another 4 minutes.
Remove from the heat and add olives, basil, lemon zest, lemon juice and 2 tablespoons of extra-virgin olive oil.
Season with salt and pepper to taste.
Serve with broiled chicken breasts.