Greek Chicken Recipe

In a small mixing bowl, combine the plain Greek yogurt, lemon juice, olive oil, garlic, dried oregano, cumin, coriander, salt, pepper and cinnamon. Whisk to mix.

Place the chicken breasts in a zip-top plastic bag, seal the bag, and use a meat mallet or rolling pin to pound the chicken to an even thickness, about ½-inch thick.

Pour the marinade into the bag with the chicken. Reseal the bag, squish to coat the chicken with the marinade, and place in the refrigerator to marinate for at least 2 hours and up to 12 hours. (If you are short on time, even a quick 30 minute marinade will flavor the chicken.)

When you are ready to cook the chicken, heat the olive oil in a large skillet or grill pan over medium heat. Once hot, add the chicken breasts to the pan and discard the marinade in the bag.

Cook chicken for about 5-7 minutes per side, or until the internal temperature registers 165° F on an instant read thermometer. Cover the pan as needed while the chicken cooks; the trapped heat can help the chicken to cook through if your chicken breasts are on the larger side. Let the chicken rest for 5 minutes before slicing or serving.

Serve chicken with tzatziki sauce (if desired) and any desired side dishes, such as roasted potatoes, Greek salad, pita bread, etc.