Step 1

To a blender add, yogurt, olive oil, parsley, chives, black pepper, lemon juice, garlic clove, and salt. Blend together until there are no lumps and the dressing is homogenous. Store in a squirt bottle in the fridge for about a week.

Step 2

Slice the zucchini and red bell pepper into strips, and cut the onions into rings. Place the veggies on a sheet pan and salt. Leave overnight in the fridge or at least a few hours before grilling.

Step 3

Salt the chicken on both sides, and leave it in the fridge overnight or at least a few hours before grilling.

Step 4

Before grilling, pat the excess water on the exterior with a paper towel.

Step 5

Prepare the grill over high heat.

Step 6

Spritz the chicken and veggies with baking spray. Add the veggies and cook until they are browned and soft. Then cook the chicken until it has a nice browned exterior and is cooked through.