Craving the smoky, summery flavors of grilling on a weeknight? Enter the broiler. A short stint under high heat renders sweet summer squash and spring onions into tender, caramelized goodness.
Preheat your broiler and line a sheet pan with aluminum foil
Pull yogurt sauce and chermoula from the fridge, and set aside. Wrap lavash in aluminum foil.
Rinse and slice the summer squash and spring onions into coins at an angle.
Arrange the coins of squash and onions in a single layer over one half of the lined sheet pan and toss with a glug of olive oil and a pinch of salt to taste. Arrange the marinated chicken over the other half, making sure to leave space in between each piece.
Broil on the top rack of the oven for 8 minutes, or until cooked through and the chicken and veggies have browned. At this point, place foil-wrapped lavash on the bottom rack of the oven to reheat for 2 minutes, or until warmed through.
Remove both the sheet pan and lavash from the oven. Serve chicken and veggies with a dollop of yogurt sauce, a drizzle of chermoula, and warm lavash!