Chicken breasts marinated in yogurt, lemon juice, lemon zest, lots of garlic & oregano then baked to perfection & served with a tangy avocado & feta Greek salsa! This chicken recipe is exploding with flavor & makes for an easy weeknight dinner!
Looking for a new chicken recipe? Then you have to try this lemon oregano chicken! It sounds super simple (which it is😉) but it’s sooo yummy too! Marinated in a mixture of greek yogurt, lemon juice and lemon zest, lots of garlic and dried oregano – this chicken dish is exploding with flavor and it’s so incredibly tender! And the salsa…holy moly that avocado Greek salsa puts it right over the top! It’s made with all your favorite Mediterranean ingredients like cucumber, kalamata olives, feta and dill then mixed with creamy avocado for a little California spin.😎 Trust me on this one, this recipe will become a family favorite in no time! (And it’s perfect for a weeknight dinner too!)
Ingredients For Lemon Oregano Chicken
- Chicken breasts: Boneless skinless chicken breasts work the best for this recipe. (Try using breasts that are similiar in size to ensure an even cooking time.)
- Plain greek yogurt: Used in your marinade to help tenderize your chicken. (We usually use 0% greek yogurt.)
- Lemons: We’ll be using the juice from 3 lemons and the zest from 1 lemon for this recipe. (I’d suggest looking for lemons that have a bright peel with no bad spots for the best results.)
- Garlic: You’ll need about 4-5 cloves for this greek chicken marinade!
- Olive oil: Every marinade recipe needs a splash of oil to ensure your acid (lemon juice) doesn’t start “cooking” your meat.
- Dried oregano: Adds flavor and gives your chicken an authentic Greek feel!
- Salt & pepper: Every great mariande needs a little salt & pepper to bring out those flavors!
Ingredients For Avocado Greek Salsa
- Cucumber: English cucumbers works the best for this recipe. (They tend to have less seeds that regular cucumbers and they’re skin doesn’t have a “waxy” texture.)
- Tomatoes: I always love using cherry tomatoes or tomatoes on the vine. (They have such better flavor than romas or larger beefsteak tomatoes.)
- Kalamata olives: Use pitted kalamata olives for to make prepping this salsa easier.
- Avocado: Look for large avocados with smooth skin that give in slightly when you give them a gentle squeeze. (This means they’re ripe and perfect for your salsa.)
- Onion: I’d suggest using red onions instead of white or yellow for this recipe. (Red onions tend to be sweeter and don’t have a harsh “onion flavor” like white or yellow onions.)
- Feta cheese: Block feta cheese tends to work the best for this recipe. (It’s much more flavorful than store bought feta crumbles.)
- Lemon juice: Always use fresh lemon juice for this greek salsa. (Bottled lemon juice tends to have additives that can alter the flavor and make your salsa sweeter.) We’ll only need about 1 teaspoon of lemon juice.
- Red wine vinegar: Adds a touch a tang to help bring out the flavors in your salsa.
- Seasonings: Dried dill, salt & black pepper are all you need jazz up this salsa recipe. (After adding your seasonings, you can taste the salsa and adjust your amounts if needed.)
How To Make Lemon Oregano Chicken In The Oven
- Marinate your chicken. Place your chicken breasts in a large bowl and mix your marinade ingredients together. Then pour the marinade over your chicken, cover it and let them marinate for 30 minutes – 8 hours.
- Preheat your oven. Once the chicken is done marinating, turn your oven on to 400 degrees and spray a baking dish with non-stick cooking spray.
- Bake your chicken. Take your chicken out of bowl and sear it over medium high heat for 3-5 minutes on one side. (Or until it’s slightly browned.) Then place the chicken in your prepared dish and spoon some of your marinade over the top. Bake for 20-22 minutes or until they reach an internal temperature of 165 degrees.
- Prepare your salsa. Dice your cucumber, tomatoes, olives, onions and avocado and mix them together in a large bowl. Then add your lemon juice, red wine vinegar, dried dill, salt and pepper and stir again. Taste and adjust your seasonings accordingly.
- Serve! Serve your chicken with your greek salsa and enjoy!
- How long should I marinate my chicken? Anywhere from 30 minutes to 8 hours. (The longer your chicken marinates, the more flavorful it becomes.)
- What does marinating chicken in yogurt do? Greek yogurt helps to tenderize your chicken. Most marinades use citrus and acid to quickly tenderize the meat which can cause it to become tough and chewy. Greek yogurt slowly tenderizes your meat making it incredibly moist and can be practically pulled apart.
- Can I prep any ingredients beforehand? Absolutely! Your marinade can easily be made a day in advance and all your salsa ingredients (except the avocado) can be cut. I would suggest storing your salsa ingredients in separate containers and mixing them together right before you’re ready to serve.
- How do I know when my chicken is done cooking? Your chicken should have an internal temperature of 165 degrees when inserted with a meat themometer into the thickest part of the breast.
- How do I store my leftover lemon oregano chicken and greek salsa? Store your chicken and salsa in separate air tight containers and keep them stored in the fridge. (For your salsa, you might want to pick out the avocado pieces as they tend to turn brown after sitting for a while. You can always add fresh avocado to your salsa when you eat your leftovers.)
- How long will my leftover chicken stay good in the refrigerator? It should stay good for 3-5 days if stored properly.
Why you’ll love this baked greek chicken recipe
- So flavorful! 2x the lemon, lots of garlic & a creamy & tangy salsa to tie it all together!
- A perfect weeknight dinner! Prep your ingredients beforehand then bake & mix your salsa fixin’s right before you’re ready to eat! It’s so easy!
Need it gluten free? Great news, it already is!
Need it dairy free? Replace the greek yogurt with dairy free yogurt & omit the feta from the salsa.
More chicken recipes you might like:
- Apple & Brie Stuffed Chicken Breast
- Sun-Dried Tomato & Artichoke Stuffed Chicken
- Roasted Maple Glazed Chicken Thighs with Apples & Cranberries
- Baked Balsamic Chicken with Caprese Salsa
- Crispy Cajun Chicken Wings (in the air fryer)
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Lemon Oregano Chicken with Avocado Greek Salsa
For the lemon oregano chicken:
- 4 chicken breasts, boneless & skinless
- ½ cup plain greek yogurt
- 4-5 garlic cloves, minced
- 3 lemons, (zest from 1 & juice from all 3)
- 2 Tbsp olive oil
- 1 Tbsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the avocado Greek salsa:
- 1¼ cup english cucumber, diced (about ¾-1 whole cucumber)
- 1 cup tomatoes, chopped
- ½ cup kalamata olives, chopped
- ¼ cup red onion, finely chopped
- 1 large avocado, diced
- ¼ cup feta cheese, crumbled (optional)
- ¼ tsp dried dill
- ½ Tbsp lemon juice
- ½ Tbsp red wine vinegar
- Salt & black pepper, to taste
- Mix your greek yogurt, lemon juice, lemon zest, garlic, olive oil, salt and pepper together and pour the marinade in a large bowl with your chicken breasts. Cover and let your chicken marinate for 30 minutes – 8 hours.
- Once your chicken is done marinating, preheat your oven to 400 degrees and spray a baking dish with non-stick cooking spray.
- Next sear your chicken breasts over medium high heat for 3-5 minutes on one side then place them in your prepared baking dish. Spoon some of your marinade over the top and bake your chicken for 20-22 minutes (or until they reach an internal temperature of 165 degrees.)
- While the chicken is cooking, mix your salsa ingredients together in a large bowl. Then taste it and adjust your seasonings accordingly. Place your salsa in the fridge until you're ready to serve.
- Once the chicken is done, serve it immediately with your greek salsa spooned over the top.