Ingredients
1/2 cup plain yogurt (not Greek)
1 clove garlic, minced (1 teaspoon)
1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped fresh dill, plus 1/4 cup packed dill sprigs
Kosher salt and freshly ground pepper
8 chicken cutlets (about 1 1/4 pounds)
3 medium zucchini (about 1 pound), cut lengthwise into 1/2-inch-thick planks
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice
1 romaine-lettuce heart, thinly sliced crosswise (4 cups)
6 globe radishes, cut into 1/2-inch wedges (3/4 cup)
Preparation
Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper. Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.
Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.
Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.
