Chicken · 35 min
Lemony Chicken Thighs with Charred Scallion Dressing & Grilled Veggies
- 35 min
- 2–6 servings
- 689 kcal / serving
Tender chicken thighs roast to a juicy finish while zucchini and avocado char for texture. A bright lemon-yogurt dressing ties the plates together, making a weeknight meal that comes together quickly and feels complete.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 1 lbchicken thighs, boneless skinless
- 1 small bunchgreen onions (scallions)
- 1lemon
- ½ cupplain Greek yogurt
- 2 mediumzucchini squash
- avocados
- lemons
From the pantry: black pepper, extra virgin olive oil, garlic powder, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · oven mitts · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · zucchini
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1avocado
- 1 small bunchgreen onions (scallions)
- 1lemon
- 2 mediumzucchini squash
- avocados
- lemons
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| green onions (scallions) | 1 small bunch | 2 small bunches | 3 small bunches |
| lemon | 1 | 2 | 3 |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Preheat the oven to 450°F and lightly oil a baking sheet.
- 2. Pat the chicken dry and arrange on the sheet, then drizzle with oil and season on both sides with the prepared lemon-salt-pepper mix.
- 3. Roast the chicken until it is cooked through and golden, about 18–20 minutes.
- 4. While the chicken roasts, slice the zucchini into ¼-inch planks and halve and pit the avocado.
- 5. Heat a grill pan, outdoor grill, or skillet over medium-high heat and lightly coat with oil.
- 6. Add the green onions to the pan and cook until tender and lightly charred, 2–3 minutes per side; transfer to a plate.
- 7. Grill the zucchini planks until tender and charred, 2–3 minutes per side, then add them to the plate.
- 8. Roughly chop about a third of the green onions and place in a bowl with half of a lemon’s juice, yogurt, and the listed spices; whisk and thin with water as needed for a pourable dresssing.
- 9. Grill the avocado halves cut-side down until charred and warmed through, 1–2 minutes per side, then plate with the vegetables and chicken and finish with a squeeze of the remaining lemon over the veggies.
Two tips
- Prep the dressing early and refrigerate to let flavors meld while the chicken cooks.
- Swap in extra-virgin olive oil for the avocado oil if needed, and serve the dish with any remaining grilled vegetables on the side.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 56 g
- Carbs
- 23 g
- Fat
- 43 g
- Fiber
- 10 g
- Sodium
- 269 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.