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Grilled Dinner Board with Avocado-Feta Dipping Sauce

We're here to show you how to create a grilled dinner board with avocado-feta dipping sauce, because it's an easy, delicious summer dinner you'll love!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 people

Ingredients

Roasted Garlic (for the Dipping Sauce)

  • 2-6 Garlic Cloves
  • ¼ cup Olive Oil

Avocado-Feta Dipping Sauce

  • ¼ cup Feta Crumbled
  • 1 tbsp Chives Chopped
  • 1 tsp Dill Chopped
  • 2 tbsp White Wine Vinegar
  • ¼ tsp Salt
  • tsp Black Pepper Ground
  • 1 Avocado Roughly Chopped

Grilled Dinner Board

  • 1 Zucchini sliced about ½” - ¾” thick
  • 8 Asparagus Spears Woody Stem Broken Off
  • 6 Mini Bell Peppers Cut in Half, Seeds Removed*
  • ½ Red Onion Peel removed, core left on, sliced into 3 wedges
  • 2 Flat Breads Such As Naan, or Pita
  • 1 Chicken Breast Boneless, Skinless
  • 1-3 tbsp Cooking oil
  • 1 tbsp Chives Chopped
  • t tsp Dill Chopped

Instructions

  1. Heat oven to 350℉.
  2. Heat a small pot over medium heat, with ¼ C olive oil. Once oil is hot, add in garlic cloves. Tip the pot on its side (so the oil is covering the cloves), and shake the pot often. Cook about 5 minutes or until garlic is lightly browned. Remove from heat, and set aside.
  3. Heat a grill pan over medium high heat.
  4. On a tray season all vegetables with salt and pepper, then coat lightly with about a Tablespoon or two of oil. Do the same to the chicken, adding an even coating of the chopped herbs. This will likely only need a teaspoon of oil. Brush whatever bread you’re using with oil, lightly.
  5. In a food processor, add all spread ingredients, except avocado, along with 2 roasted garlic cloves, and 1 Tablespoon of roasted garlic olive oil. Blend until a smooth mixture forms, then add avocado and blend again until a smooth mix has been made. Check and adjust salt if necessary.
  6. Start the grilling with the bread, mark each side by cooking about 30 seconds then turning 45 degrees and cooking another 30 seconds. Flip and repeat, lay the bread on an oven safe tray, reserve.
  7. Next grill the vegetables by laying them out evenly on the grill, without overcrowding. Allow them to cook for about a minute on each side, if you want the cross marks on the zucchini, turn them 45 degrees halfway through cooking on each side. Once the vegetables have been cooked, place them back on the sheet pan.
  8. Next cook the chicken, following the same marking system as the bread and vegetables. Cook 2 minutes on each side, rotating after 1 minute for cross-hatch marks if desired. Once the final turn has been made, add the onions to the pan if you want them to cook more, then place pan in the oven and cook the chicken to 165℉ internal temperature. Remove from oven and place the veggies and bread in the oven while the chicken rests.
  9. Let the chicken rest for 5 minutes before slicing.
  10. Remove veggies and bread from oven, then plate to your desire and enjoy.

Recipe Video

Recipe Notes

A quick note about grilling onions, keep the core as intact as possible during cooking to help keep them together and manageable. They will likely need to be cooked longer in the oven, if you want less of the onion bite. You can put them on the pan with the chicken when that goes in the oven to make things easy.