• 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.

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