Yogurt is one of my staple foods. I eat it as a snack almost every day, and I love using it in all kinds of recipes. I especially love it as a marinade for chicken. It helps tenderize the meat and makes a great neutral base for a wide range of spices. Yogurt-marinated chicken has become one of my meal prep staples. No joke—I’ve been making a version of this almost weekly for months now, so I figured it was time to finally post a recipe.

There are so many ways to vary the spices depending on what you plan to serve it with. This version is a very basic one I like to serve with salad and Mediterranean-style roasted veggies like eggplant and zucchini. I’d love to hear what you make with this.


Yogurt-Marinated Chicken 

Serves 4

  • 1 cup plain Greek yogurt
  • 1 teaspoon each garlic powder, dried parsley
  • Sea salt and pepper to taste
  • 2-4 tablespoons water, or more if needed, if thin out
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes



  1. Whisk together yogurt and spices. Add water by the tablespoon to thin out.
  2. In a resealable plastic bag or container with a lid, coat chicken with yogurt mixture. Allow to marinate in the fridge for at least one hour.
  3. When you’re ready to cook, preheat oven to 425 degrees F. Spread chicken on a foil-lined baking sheet. Bake chicken at 425 for 22-25 minutes or until chicken is cooked through (an internal temperature of 165 degrees F).
What recipes do you make over and over? 

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