I have some chicken and zucchini

So I've got some chicken thighs, zucchini, mushrooms and green onions from the farmer's market (well and also from Hyvee but it's still early in the season, sue me!), furthermore, I have some bread crumbs and I looooooooovvvve stuffing. So I'm thinking a zucchini and mushroom and onion with breadcrumbs perhaps, and some additional stovetop stuffing! I know, I'm a bastard. For all my talk of slow cooking and disdain for the bastardization of food via quick lazy gross cooking "fixes", I do loves me some stuffing helpers. I'm not sure why I'm more willing to render tomatoes into pasta sauce rather than buy the jarred kind than make bread into stuffing but some things- like stuffing and mayo- are better bought pre-made. I guess I'm the hippo-iest hypocrite. 

Here's what I have:

1.2 lbs chicken thighs (boneless, skinless)

3 small zucchini

3 lg. green onions

A little more than 1/2 box of mushrooms 

2 lg cloves garlic

1/2 c Panko breadcrumbs 

Chicken broth (amount to be  determined)

Yellow bell pepper...hmmmm TBD

So most likely I will want to slice up my onions, garlic and mushrooms, julienne my zucchini, and then heat up my chicken broth. Saute the veggies about 3 minutes till browned. Add about 1/4-1/3 c chicken broth, add bread crumbs (maybe some stovetop). Squeeze a lemon and some olive oil on my chicken, rub with thyme and (maybe baby savory!) cumin, and salt. Arrange the stuffing in the middle of the pan, with the chicken encircling it securely. Bake at 350 for about 30 minutes, check and bake longer if necessary for chicken doneness.