1 Toss chicken in half the oil with garlic, rind and half the thyme in a bowl.
2 Cook chicken in a large non-stick frying pan, for 2 minutes on each side. Reduce heat to low. Cover pan. Cook for 5 to 7 minutes, or until tender. Remove and cover to keep warm.
3 Heat remaining oil in same pan. Add both beans and corn. Stir for 2 minutes. Add onions and remaining thyme. Cook for 1 minute. Season with salt and pepper.4 Divide among bowls. Top with chicken. Drizzle with juice, serve with wedges.
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