Ingredients
2 tsp extra virgin olive oil (for coating the chicken)
2 lemons
4 medium zucchini squash
2 avocados
2 small bunches green onions (scallions)
1 tsp salt (split between chicken and vegetables)
½ tsp black pepper (split between chicken and vegetables)
2 lb chicken thighs, boneless skinless (consider using chicken breasts for a leaner option)
For the dressing:
1 cup plain low-fat Greek yogurt
½ tsp garlic powder
Additional spices (e.g., dried oregano, thyme, or paprika) to taste
Lemon zest (from the lemons used above)
Lemon juice (from the reserved lemons)
Step 1: Preheat oven to 450°F
- Lightly coat a baking sheet with 1 tsp of olive oil.
Step 2 : Prepare Produce
- Wash and dry lemons, zucchini, avocados, and green onions.
- Zest lemons into a small bowl, mix with ½ tsp salt and ¼ tsp black pepper. Reserve lemons for later.
Step 3: Season and Bake Chicken
- Pat chicken dry and place on the prepared baking sheet. Lightly mist with olive oil spray (instead of drizzling oil) and sprinkle with half the lemon zest mixture.
- Roast for 18-20 minutes or until fully cooked.
Step 4: Prepare Veggies for Grilling
- Slice zucchini into planks, halve and pit avocados, and trim green onions. Arrange on a plate.
- Mist veggies lightly with olive oil spray, season with the remaining lemon zest mixture.
Step 5: Grill Veggies
- Preheat a grill pan over medium-high. Grill green onions, zucchini, and avocados as directed, aiming for light char without over-oiling.
Step 6: Make the Dressing
- Chop ⅓ of the grilled green onions and place in a bowl.
- Add Greek yogurt, garlic powder, additional spices for flavor, lemon juice, and water as needed for consistency.
Step 6: Final Touches
- Squeeze the reserved lemon over grilled veggies. Optionally, mist lightly with olive oil spray instead of drizzling more oil.
- Divide the chicken and grilled veggies among plates. Drizzle with the Greek yogurt dressing.
