Greek-Style Chicken Breasts


  • Four 6 oz. skinless boneless chicken breasts
  • 1/3 c. lemon juice
  • 2 tsp. olive oil
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder (or 1 clove fresh garlic)
  • 1 tbsp. finely chopped fresh oregano
  • 2 tsp. salt
  • 1 tsp. pepper


  1. Add lemon, cumin, chili powder, smoked paprika powder, garlic, oregano, salt, garlic, pepper, and olive oil to a Ziploc bag and shake until well combined.

  2. Place thawed chicken into Ziploc bag with mixture and shake well until mixture is evenly distributed and the pieces are evenly coated.
  3. Place bag in the fridge and let in marinate for 2 hours or overnight
  4. Cook chicken on a broiler pan for about 10-15 minutes on each side or until the exterior is golden and crisp and the chicken is cooked through. (side note: I found that the chicken cooked better when the breasts were sliced lengthwise in half before being marinated and cooked)

Yogurt Dipping Sauce


  • 2 c. Plain Greek yogurt (I used Fage Greek yogurt)
  • ½ c. finely chopped cucumber
  • 1 tsp. finely chopped mint
  • ½ tsp. cumin powder
  • Zest from half a lemon
  • 1 tsp. pepper


  1. In a small bowl, combine ingredients and serve with chicken

If you have a little extra time, this pita bread is a great compliment to the dish