Greek Lemon Chicken

• 850 g chicken breast
• 3 tbsp plus 1 tsp non-fat Greek yogurt
• 1 tbsp plus 3/4 tsp paprika
• 1 tbsp plus 3/4 tsp dried oregano
• 1 tbsp plus 2 tsp olive oil
• 1 tbsp plus 3/4 tsp Dijon mustard
• 3-4 garlic cloves, grated
• Zest and juice of 1 lemon
• Salt and black pepper to taste

Method

1. Coat chicken with combined marinade and refrigerate at least 2 hours, preferably overnight.
2. Air-fry at 390°F 10-14 minutes, oven-bake at 425°F 18-22 minutes, or pan-cook 4-6 minutes per side. Chicken must reach 165°F.