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Prepare the ingredients: Rinse the produce. Quarter the zucchini and slice into 1/2-inch pieces. Strip oregano leaves and roughly chop. Halve the lemons, grate cucumber, dice red onion, discard husk and silk from corn, and mince garlic. Cook the chicken: Pat chicken dry and season. Heat olive oil in a pan and cook chicken until browned and no longer pink. Transfer to a plate. Make the tzatziki: Drain grated cucumber and mix with Greek yogurt, lemon juice, salt, and pepper. Set aside. Sauté the vegetables: In the same pan, heat olive oil and sauté onion, corn, and zucchini. Add garlic and oregano, seasoning with salt and pepper. Char naan and make dressing: Heat another pan over medium-high and char naan. Whisk olive oil, lemon juice, and salt together in a bowl for the dressing. Finish and plate: Shred chicken with forks and add to vegetables. Add dressing and toss. Serve with naan and tzatziki on the side.
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