Prep time: 10 minutes | Marinating time: 30 mins – 2 hours | Cook time: 15 minutes
Ingredients
- 1 lb Chicken breast or thighs (cut into bite-sized chunks)
- 1/2 cup Plain Greek yogurt (2% or Full Fat recommended for texture)
- 2 tbsp Extra virgin olive oil
- 3 cloves Garlic, minced
- 1 tbsp Fresh lemon juice + 1 tsp lemon zest
- 1 tbsp Fresh oregano or dill, chopped (or 1 tsp dried)
- 1/2 tsp Sea salt and black pepper
Instructions
- Whisk the Marinade: In a medium bowl, combine the Greek yogurt, olive oil, garlic, lemon juice, zest, and herbs.
- Coat the Protein: Add the chicken chunks to the bowl and toss until every piece is fully coated. Cover and refrigerate for at least 30 minutes (up to 4 hours).
- Cook: Heat a cast-iron skillet or non-stick pan over medium-high heat.
- Sear: Add the chicken in a single layer. Let it cook undisturbed for 3–4 minutes to get those “caramelized edges” we talked about earlier.
- Finish: Flip and cook for another 3–5 minutes until the internal temperature reaches 165°F (74°C).
- Serve: Pair with a fresh cucumber salad or over quinoa.
Nutritional Information
A single serving of this Greek yogurt-marinated chicken (approximately 4 ounces) contains roughly 180-220 calories, depending on whether you use breast or thigh meat. It is a high-protein dish, providing about 30g to 35g of protein, which is essential for muscle repair and long-lasting satiety. By using Greek yogurt instead of heavy creams or butter, the saturated fat remains low (around 3g to 5g), while the heart-healthy monounsaturated fats from the olive oil add about 7g to 9g of total fat. This recipe is naturally low-carb, containing fewer than 5g of carbohydrates, mostly derived from the natural sugars in the yogurt and the fresh lemon juice. Additionally, it offers modest amounts of calcium and potassium from the dairy base, along with Vitamin C and antioxidants from the fresh garlic and herbs.
