This is as close as you can get to summer grilling this spring. Oh-so-tender chicken gets charred to smoky, crisp perfection and stuffed into a pita with vibrant spring veggies.
Preheat the broiler.
Trim spring onions and asparagus and slice into 1-inch ish pieces. Slice zucchini in quarters lengthwise, then into into 1-inch pieces, so they’re similar in size to the asparagus pieces
Line a large baking sheet pan with aluminum foil and drizzle with 1 tablespoon olive oil. Spread oil with the back of a spoon (or your fingers!) to coat, and fill pan with chicken and veggies in a single layer.
Drizzle chicken and veggies with olive oil. Use your hands to coat the veggies in olive oil and sprinkle with salt and pepper.
Broil for 7-8 minutes, until the chicken is a cooked through and a bit charred. While the broiler’s on, wrap pitas in foil, and place in oven on lower rack to heat.
Serve chicken and veggies in pita with green garlic dipping sauce!
½ spring green salad mix
½ lemon vinaigrette