If you need a reliable chicken recipe for meal prep, salads, bowls, wraps, or quick weeknight dinners, this is one you’ll come back to again and again.
WHY YOU'LL LOVE THIS RECIPE
This recipe requires very little effort. The yogurt helps keep the chicken moist, scoring makes the marinade soak faster, and the air fryer makes it easy to cook.
INGREDIENTS
Here is everything you need: Greek yogurt, Chicken breasts, Garlic powder, Onion powder, Paprika, Chili flakes, Dried oregano, Olive oil, Fresh cilantro, Lemon, and Salt and pepper.
In a large bowl, mix Greek yogurt, garlic powder, onion powder, paprika, chili flakes, oregano, olive oil, lemon juice, chopped cilantro, salt, and pepper..
STEP 1: MIX THE MARINADE
STEP 2: SCORE THE CHICKEN
Score chicken breasts in a crosshatch pattern. This helps the marinade soak in and also helps the chicken cook evenly.
STEP 3: MARINATE
Add chicken to the bowl and coat fully. Cover and marinate in the fridge for 30 to 60 minutes.
STEP 4: AIR FRY
Preheat air fryer to 375°F. Place chicken on a foil-lined tray or in a lined air fryer basket. Cook 12 to 15 minutes, or until internal temperature reaches 165°F.
STEP 5: REST AND SERVE
Let chicken rest 5 minutes before slicing. This keeps the chicken extra juicy, so be patient!
VARIATIONS
Add more chili flakes and a dash of cayenne for a spicy kick. Or swap lemon juice for lime juice for a different flavor.
STORAGE TIPS
Cooked chicken can be refrigerated in an airtight container up to 4 days. Reheat the chicken gently in the microwave in short bursts, or warm in a skillet over low heat.
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