Preparation:

Preheat oven to 450 degrees F.

Heat a large sauté pan to high. Coat the bottom with 2 tbsp grapeseed oil. Sear the chicken breasts, skin-side down, until they start turning golden brown. When the skin is golden-brown, place the sauté pan with the chicken in the oven and cook for 9 minutes. Then flip the chicken breasts and cook for 3 minutes. (Do not use a non-stick or coated pan or a pan with plastic or rubber parts.)

While the chicken is roasting in the oven, dice onion, zucchini, and squash. Set aside.
When the chicken is done cooking, remove from oven and set aside (the pan is extremely hot so use caution).

Heat a new sauté pan on high heat. Add 3 tablespoons of grapeseed oil. Add onion, zucchini, and squash to the pan, season with salt and pepper, and cook for 5 minutes, tossing frequently. Just before removing from heat, add thyme leaves.

Serve chicken skin-side up on four plates with warm squash mixture.