Grilled Lemon-Pepper Chicken with Herb Yogurt Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled chicken breasts marinated in lemon juice and black pepper, served with a refreshing herb-infused yogurt sauce. This Mediterranean-inspired Father’s Day recipe (high protein), ready in about 55 minutes, pairs boneless chicken breasts, lemon juice, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/4 cup lemon juice, 1 tsp freshly ground black pepper, 2 tbsp olive oil, and 1 tsp salt. Add 4 boneless chicken breasts (6 oz each), coating them well. Marinate in the refrigerator for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken grills, mix 1/2 cup plain Greek yogurt with 2 tbsp chopped parsley, 1 tbsp chopped dill, 1 minced garlic clove, and 1 tbsp water in a small bowl. Stir until smooth and refrigerate until serving.
  4. Step 4: Serve grilled chicken topped with 2 tbsp herb yogurt sauce per chicken breast for a bright, cooling contrast.

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