Lemon-Thyme Grilled Chicken with Garlic 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.

Juicy grilled chicken marinated in lemon and thyme, paired with a tangy garlic yogurt sauce for a fresh and vibrant meal. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, fresh lemon juice 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: 10 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 medium bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp fresh thyme leaves, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to create the marinade.
  2. Step 2: Place 4 boneless skinless chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. Step 3: Meanwhile, prepare the garlic yogurt sauce by combining 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth and refrigerate until serving.
  4. Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Transfer grilled chicken to a plate and let rest for 5 minutes. Serve topped with 2 tbsp garlic yogurt sauce per breast.

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