Ready In: 20 mins
Prep: 10 mins
Cook: 6 mins
Yields: 6 Servings
Stir together yogurt, Parmesan, 1 tablespoon of the olive oil, lemon juice, lemon zest and thyme; set aside. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper and cook for about 6 minutes or until golden brown.
Meanwhile, place beans and chicken in a serving bowl. Remove zucchini from heat and stir into bean mixture until well combined. Allow to cool for 5 minutes. Drizzle with prepared dressing and gently stir until well blended. Serve immediately.