Peel the potatoes, cut in half, cover with salted water and bring to the boil in a saucepan and cook for 10-15 minutes on a low heat.
In the meantime, clean the zucchini, quarter lengthways and remove the stones. Cut the zucchini into 1 cm wide pieces. Cut the chicken breast fillet into 2 cm pieces.
Drain the potatoes and let them evaporate briefly. Heat 2 tablespoons of oil in a coated pan. Fry the potatoes all around until they are nice and light brown. Add the zucchini and fry for 2 minutes, salt and pepper. Put everything on a plate and wipe the pan with paper towels.
Mix oil, salt and pepper. Marinate the meat with it and fry it all around in a hot pan for 2-3 minutes until light brown. Add the vegetables to the pan, fry for another 2 minutes and season with the thyme. Roughly crumble the cheese and serve the courgette and chicken pan sprinkled with the cheese.