Greek Chicken

Caitlin Cadman

Ingredients

  • 410 g Mini Chicken Breast Fillets
  • 85 g Greek Yoghurt
  • 1 Large Lemon
  • 3 Tablespoon Olive Oil
  • 2 Tablespoon Dried Oregano
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Ground Black Pepper
  • 4 Garlic Cloves (Minced or pressed)

Directions

  • Set chicken aside in a bowl or freezer bag.
  • Add yoghurt and olive oil to a medium bowl.
  • Add the zest and juice of the lemon to the yoghurt.
  • Add the dry ingredients to the mixture and stir.
  • Pour half the mixture over the chicken.
  • Allow chicken to marinade in a fridge for 15 minutes minimum or 3 hours max.
  • Lightly oil a griddle pan with olive oil and put on a medium heat. Add the chicken pieces. Cook the chicken for 15-20 minutes turning the pieces to cook evenly. When turning the pieces pour over the remaining marinade to thoroughly coat them.
  • Enjoy!