Ingredients:

  • 1 cup (245g) Plain Greek Yogurt
  • 3 tbsp (45ml) Olive Oil
  • 2 tbsp (30ml) Fresh Lemon Juice
  • 4 cloves (20g) Garlic, minced
  • 1 tsp (5g) Salt
  • 1/2 tsp (2g) Black Pepper
  • 1 tsp (2g) Dried Oregano
  • 1/2 tsp (1g) Smoked Paprika
  • 1.5 lbs (680g) Boneless Skinless Chicken Breasts
  • 1 tbsp (15ml) Olive Oil

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, salt, pepper, oregano, and smoked paprika until the mixture is smooth.
  2. Place the chicken breasts into a resealable bag or container and pour the marinade over the meat, ensuring every inch is coated. Seal and refrigerate for at least 2 hours (up to 24 hours).
  3. Choose a cooking method: For Stovetop, heat 1 tbsp oil over medium-high heat and sear for 6–8 minutes per side. For Oven, bake at 400°F (200°C) for 20–25 minutes. For Air Fryer, cook at 375°F (190°C) for 12–15 minutes, flipping halfway.
  4. Cook until the internal temperature reaches 165°F (74°C).