Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Trim ends off zucchini and yellow squash and slice into 1/8" rounds. Mince garlic. Zest and halve lemon. Peel and halve shallot. Slice shallot into thin strips (julienne). Halve grape tomatoes. Rinse Kalamata olives and halve. Rinse chicken, pat dry, and season with 1/4 tsp. salt and a pinch of pepper.

Place a medium oven-safe pan over medium-high heat. Once pan is hot, add 1 tsp. olive oil and chicken, skin side down. Sear chicken for 3-4 minutes or until skin is crispy and brown. Flip chicken over. Add shallots, garlic, and lemon zest to pan and cook 30 seconds. Add chicken base and 1 cup water. Roast in oven 25-28 minutes, or until a minimum internal temperature of 165 degrees is reached. Remove from oven and set aside.

While chicken is roasting, spray a medium oven-safe pan or a medium oven-safe dish with cooking spray. Layer zucchini and yellow squash in pan like shingles. If you're feeling ambitious, alternate the two as you put them into place. Top with tomatoes and season with 1/4 tsp. salt and 1/8 tsp. pepper. Drizzle with 2 tsp. olive oil and top with grated Parmesan cheese. Bake in oven for 17-20 minutes or until vegetables are tender and cheese is lightly browned. Remove from oven and set aside.

Place chicken on a plate and bring remaining liquid to a boil over high heat. Boil for about 3 minutes, or until slightly less than 1/4 cup of liquid remains. (If there isn't much liquid left to begin with, add 1/4 cup water, bring to a boil, and boil for 1-2 minutes.) Squeeze in 1 Tbsp. lemon juice, remove from heat, and stir in 1 Tbsp. olive oil. Taste sauce and add salt and pepper, if necessary. Strain sauce through a wire mesh strainer.

Divide zucchini and yellow squash tian between two plates and garnish with Kalamata olives. Place chicken alongside and drizzle pan sauce over chicken.