Trio Plate Recipe

Prep and marinate

Cut the chicken breast into 1-inch cubes. Mince the garlic and finely chop the parsley. In a medium bowl whisk together 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, chopped parsley, 1 tsp thyme, 1 tsp honey, 3 tsp salt, and 1 tsp black pepper. Add chicken cubes, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Assemble skewers

If using wooden skewers, soak them in water for 15 minutes to prevent burning. Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. Use the 8 skewers or divide into 4 larger skewers depending on size.

Cook

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill the skewers 3–4 minutes per side, rotating to get even char, until internal temperature reaches 165°F (74°C). Alternatively, bake on a rimmed sheet at 425°F (220°C) for 10–12 minutes, turning once. Rest skewers 3 minutes before serving.

Prep vegetables

Preheat oven to 425°F (220°C). Cut zucchini into 1/2-inch thick half-moons. Core and cut red bell pepper into 1-inch pieces. Slice red onion into wedges about 1/2-inch thick. If baby carrots are large, halve them lengthwise.

Toss and roast

On a rimmed baking sheet toss zucchini, bell pepper, onion, and carrots with 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread in a single layer. Roast 18–22 minutes, stirring once halfway, until vegetables are tender and edges are lightly caramelized. Keep warm.

Make the dip

Finely mince the garlic. In a small bowl combine 1 cup plain Greek yogurt, 1 tsp lemon zest, 1 tbsp lemon juice, minced garlic, 1 tbsp chopped fresh dill, 1 tsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until smooth and chill for at least 10 minutes to let flavors meld. Taste and adjust seasoning.

Arrange 2 chicken skewers per plate alongside a generous portion of roasted vegetables and a 1/4-cup serving of lemon-garlic yogurt dip. Garnish with a small sprinkle of chopped parsley and an optional lemon wedge. Serve immediately.