🧂 Ingredients

Servings: 4
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: ~30 minutes
Protein: ~35g per serving

Chicken:

  • 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp garlic powder (optional for extra flavor)
  • 2 tbsp finely chopped fresh parsley (plus more for garnish)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp smoked paprika (optional for color and flavor depth)

For the Sauce:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil (adds flavor and prevents butter from burning)
  • 2 tbsp minced garlic (about 6 cloves)
  • Juice and zest of ½ medium lemon (about 2 tbsp juice)
  • 2 tbsp plain nonfat Greek yogurt (adds creaminess + protein boost)
  • 1 tbsp chicken broth or water (adjust for thinner sauce)
  • 1 tsp cornstarch (optional for thickening)
  • 1 tbsp nutritional yeast (optional, adds umami + extra protein)

🍳 Instructions

  1. Prep the Chicken:
    Pat chicken pieces dry with a paper towel — moisture prevents browning. Place in a large bowl.
  2. Season the Chicken:
    In a small bowl, mix oregano, basil, parsley, garlic powder, salt, pepper, and paprika.
    Sprinkle evenly over chicken and toss well to coat each piece. Let marinate 10–15 minutes (or up to 1 hour in the fridge) for deeper flavor.
  3. Sear the Chicken:
    • Heat a large skillet (12-inch) over medium-high heat.
    • Add 1 tbsp olive oil + 1 tbsp butter. Once hot and shimmering, add chicken in a single layer.
    • Cook 8–10 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F / 74°C).
    • Remove chicken from the pan and set aside on a plate.
  4. Make the Lemon Garlic Sauce:
    • In the same pan, reduce heat to medium. Add the remaining 1 tbsp butter and minced garlic.
    • Sauté for 30–45 seconds, stirring constantly until fragrant (don’t let it burn).
    • Stir in lemon juice, lemon zest, and chicken broth. Simmer 1–2 minutes to deglaze the pan.
    • Whisk in Greek yogurt and (optional) nutritional yeast until smooth and slightly creamy.
    • If you prefer a thicker sauce, dissolve 1 tsp cornstarch in 1 tbsp cold water and whisk in for 30 seconds until slightly thickened.
  5. Combine & Finish:
    • Return the cooked chicken to the pan, tossing to coat evenly in the sauce.
    • Simmer for 1–2 minutes to reheat the chicken and let flavors meld.
    • Garnish with fresh parsley and an optional squeeze of lemon juice before serving.

🍽️ Serving Ideas

  • High-Protein Meal Prep Bowl: Serve with quinoa, roasted veggies, and steamed broccoli.
  • Low-Carb Option: Pair with cauliflower rice or zucchini noodles.
  • Wrap or Pita Filling: Use in a whole-wheat wrap with lettuce and Greek yogurt sauce.

🧊 Storage

  • Fridge: Store in airtight container up to 4 days.
  • Freezer: Store up to 2 months. Reheat gently to avoid drying out.

⚡ Nutrition (Per Serving)

(Approximate, without sides)

  • Calories: 240
  • Protein: 35g
  • Carbs: 3g
  • Fat: 9g