Oven-Roasted Lemon-Oregano Chicken Souvlaki

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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.

Tender chicken marinated in bright lemon and oregano, oven-roasted to juicy perfection and served with a fresh tzatziki sauce. This Greek-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, extra virgin 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: 20 min Serves 4 Greek cuisine 280 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes chicken breast
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp dried oregano
3, minced garlic cloves
1 tsp salt
1/2 tsp black pepper
1/2 cup Greek yogurt
1/2 medium, grated and drained cucumber
1 tbsp, finely chopped fresh dill
1 tsp lemon zest
1 small clove, minced fresh garlic

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Instructions

Step 1: In a large bowl, combine 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb chicken breast cubes and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 1 hour.
Step 2: Preheat oven to 425°F. Arrange the marinated chicken cubes on a rimmed baking sheet spaced evenly. Roast for 18-20 minutes, turning once halfway through, until cooked through and lightly browned.
Step 3: While the chicken roasts, prepare tzatziki by mixing 1/2 cup Greek yogurt, 1/2 grated cucumber (squeezed of excess water), 1 tbsp chopped fresh dill, 1 tsp lemon zest, 1 minced small garlic clove, and a pinch of salt. Stir well and refrigerate until serving.
Step 4: Serve the roasted chicken souvlaki with a dollop of tzatziki sauce and garnish with extra oregano or lemon wedges if desired.