Lemon-Oregano Grilled Chicken with Greek Yogurt Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 developed and reviewed.

Marinated in lemon and oregano, served with a cool cucumber-yogurt sauce. This Mediterranean-inspired meal-prep recipe (gluten-free, low-carb), ready in about 39 minutes, pairs chicken breasts, lemon juice, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 25 min Cook: 14 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 (5 oz each) chicken breasts
3 tbsp lemon juice
1 tbsp dried oregano
2 tbsp olive oil
2 cloves (minced) garlic
1/2 cup Greek yogurt
1/2 cup (diced) cucumber
1 tsp (fresh) dill
1 tsp lemon zest

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Instructions

Step 1: Whisk together 3 tbsp lemon juice, 1 tbsp dried oregano, 2 tbsp olive oil, and 2 minced garlic cloves in a bowl.
Step 2: Place 4 chicken breasts (5 oz each) in a shallow dish and coat evenly with the marinade. Refrigerate 30 minutes.
Step 3: Preheat grill to medium-high (375°F/190°C). Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
Step 4: While chicken grills, combine 1/2 cup Greek yogurt, 1/2 cup diced cucumber, 1 tsp fresh dill, and 1 tsp lemon zest in a small bowl.
Step 5: Let chicken rest 5 minutes, then serve with cucumber-yogurt sauce.