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–+ servings
Greek Yogurt Chicken

Deliciously Healthy Greek Yogurt Chicken for Easy Dinners

A flavorful and nutritious Greek Yogurt Chicken recipe that is quick to prepare and perfect for healthy dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Greek Yogurt acts as a creamy base for marinating, ensuring tender chicken.
  • 2 tbsp Lemon Juice adds a zesty brightness that balances the richness.
  • 4 cloves Garlic imparts wonderful savory depth; garlic powder may be substituted if fresh is not on hand.
  • 2 tbsp Olive Oil helps the marinade adhere to the chicken while enriching its flavor.
  • 2 tsp Oregano provides aromatic herbal notes; feel free to use Italian seasoning as a substitute.
  • 1 tsp Salt enhances flavor; adjust according to your taste preferences.
  • 1 tsp Black Pepper adds a mild heat; switch to white pepper for a smoother profile.
For the Chicken
  • 2 lbs Chicken Breasts boneless and skinless; the main protein star of your Greek Yogurt Chicken. Chicken thighs can be used for extra moisture and flavor.

Equipment

  • Mixing Bowl
  • Grill or oven
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine 1 cup of Greek yogurt, 2 tablespoons of freshly squeezed lemon juice, 4 minced garlic cloves, 2 tablespoons of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk until smooth and well-blended.
  2. Add 2 pounds of boneless, skinless chicken breasts to the marinade, ensuring each piece is thoroughly coated.
  3. Cover the bowl with plastic wrap and refrigerate the marinating chicken for at least 30 minutes, though 4 hours is recommended for deeper flavor infusion.
  4. Preheat your oven or grill to 400°F (200°C).
  5. Once fully marinated, place the chicken on the grill or baking sheet. Grill the chicken for 6-8 minutes on each side, or bake it in the oven for 20-25 minutes.
  6. Once cooked, remove the chicken from the heat and let it rest for about 5 minutes.
  7. Slice the rested chicken and serve it warm, ideally alongside a fresh garden salad, roasted vegetables, or fluffy quinoa.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 4gProtein: 40gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 700mgSugar: 1gVitamin C: 2mgCalcium: 5mgIron: 3mg

Notes

Avoid over-marinating the chicken to maintain texture. Always check the internal temperature to ensure juiciness.

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