Name: Lemon-Herb Grilled Chicken with Greek Yogurt Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 2 tbsp olive oil; 1 lemon, zested and juiced; 2 garlic cloves, minced; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 cup plain Greek yogurt (nonfat or 2%); 1 small cucumber, grated and squeezed dry; 1 tbsp fresh dill, chopped (or 1 tsp dried dill); 1 tbsp red wine vinegar

Lemon-Herb Grilled Chicken with Greek Yogurt Sauce

SeededBasil1860

This Lemon-Herb Grilled Chicken with Greek Yogurt Sauce is the perfect high-protein, low-carb dinner for a sizzling Arizona night. Juicy, marinated chicken is grilled to perfection and paired with a cooling, tangy yogurt sauce—balancing salt, fat, acid, and heat for maximum flavor. Fresh lemon and aromatic herbs infuse the chicken, while the creamy cucumber-dill sauce adds a refreshing touch. It’s light yet deeply satisfying, and ideal for meal prep or a quick, healthy dinner. Serve with a simple green salad for a complete meal that keeps you cool, full, and energized.

Ingredients

Instructions

Pat chicken breasts dry and place in a shallow dish. Season both sides with salt and pepper. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, and thyme. Pour marinade over chicken, turning to coat. Let sit 15 minutes while you prep the sauce.
Preheat grill or grill pan to medium-high heat. While it heats, mix Greek yogurt, grated cucumber, dill, and red wine vinegar in a bowl. Season with a pinch of salt and pepper. Chill until ready to serve.
Grill chicken 5-7 minutes per side, or until juices run clear and internal temperature reaches 165°F. Let rest 3 minutes before slicing.
Serve grilled chicken topped with the refreshing Greek yogurt sauce. Add extra lemon wedges on the side if desired.