Grilled Lemon Chicken with Zucchini and Corn Saute

This is adapted from Rachel Ray magazine; it's my farewell to summer dish...

For the Chicken:
4 boneless, skinless chicken breasts
juice from 2 small lemons
8 garlic cloves, chopped fine
1 t kosher salt
1 t Dijon mustard
freshly ground pepper
2 T extra-virgin olive oil

Mix the marinade ingredients; poke holes in the chicken with a fork and put into a glass dish along with the marinade. Let sit for at least a few hours.
Grill over high heat for 6 minutes per side.

For the Saute:
3 zucchini, cut lengthwise in half and then sliced crosswise into half moons
2 ears of sweet corn, kernels cut off the cob
1 bunch green onions, sliced
1 Fresno pepper, diced
1 cup cherry tomatoes
1/2 cup chopped parsley
hearty handful of arugula
2 T EVOO
1/2 T butter

Heat the EVOO and add the corn; saute over high heat for a few minutes. Add the zucchini, green onion and Fresno pepper and stir over high heat for about 3 or 4 minutes. Add the tomatoes and then the butter. When the butter melts, add the parsley, arugula and salt and pepper to taste. Serve over the chicken.