Ingredients

The following ingredients have 4 Servings
  • 3-4 boneless, skinless chicken breasts
  • 1 tsp. kosher salt
  • Freshly ground black pepper
  • 6 cloves garlic, minced
  • 1 cup Plain Greek Yogurt
  • 1/3 cup fresh lemon juice
  • 2 Tbsp. Olive oil
  • 1/2 tsp. thyme
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 3 Tbsp. Panko Breadcrumbs

Instruction

  • Season the chicken breasts with salt and pepper in a large bowl. Then add in the yogurt, lemon juice, minced garlic, olive oil and thyme, garlic and onion powder.
  • Mix well and then cover with plastic wrap and let the chicken marinate in the fridge for 4-6 hours, or overnight.
  • Preheat oven to 375°F. Coat the bottom of a baking dish with olive oil and place chicken down in baking dish.
  • Sprinkle Panko breadcrumbs on top of chicken and you can also top each chicken breast with a lemon slice if you prefer prior to baking for a little extra lemon flavor.
  • Bake for 40-45 minutes or until chicken reaches an internal temperature of 165°F.
  • Allow chicken to rest 5-10 minutes before cutting.
  • Serve warm with your favorite veggies and rice pilaf. (Serve with a sauce if desired, see notes)