Greek Yogurt Chicken - Rapid Tongs

# What You'll Need:

→ Marinade

01 - 1 cup plain Greek yogurt (full-fat or 2%)

02 - 3 tablespoons olive oil

03 - 4 cloves garlic, minced

04 - 1 tablespoon lemon juice

05 - 1 teaspoon lemon zest

06 - 1½ teaspoons dried oregano

07 - 1 teaspoon smoked paprika

08 - ½ teaspoon ground cumin

09 - 1 teaspoon salt

10 - ½ teaspoon ground black pepper

→ Protein

11 - 4 boneless, skinless chicken breasts (about 1.43–1.65 pounds total)

→ Garnish (optional)

12 - Fresh parsley, chopped

13 - Lemon wedges

# How-To Steps:

01 - Whisk together Greek yogurt, olive oil, garlic, lemon juice, lemon zest, oregano, paprika, cumin, salt, and black pepper in a large mixing bowl until smooth.

02 - Pat chicken breasts dry with paper towels, then add to marinade. Turn to coat thoroughly. Cover and refrigerate for 1 to 8 hours to tenderize.

03 - Heat oven to 425°F. Lightly grease a baking dish or line a sheet with parchment paper.

04 - Remove chicken from marinade, allowing excess to drip off. Place breasts in a single layer in the prepared baking dish.

05 - Bake for 22 to 25 minutes until internal temperature reaches 165°F. Optionally, broil for 2 to 3 minutes to brown the surface.

06 - Let chicken rest for 5 minutes before slicing. Garnish with parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -

The Greek yogurt keeps chicken breasts from drying out, which is honestly half the battle with lean poultry.
You can marinate for anywhere from an hour to overnight, so it fits chaotic schedules or last-minute dinner plans.
Four simple spices and lemon create a flavor profile that feels special without requiring trips to specialty stores.

02 -

Marinating for less than an hour leaves the chicken tasting more like plain baked poultry, so patience here is not optional.
Broiling at the end gives you that golden-brown restaurant look, but it happens fast, so stay close and don't wander off.

03 -