• Whisk the yogurt, olive oil, lemon juice, lemon zest, oregano, salt, pepper, and garlic together in a small bowl until smooth.
• Place the chicken in a shallow dish or a plastic bag, then pour HALF of the marinade over the chicken, ensuring it's covered. Cover the dish with foil (or seal the plastic bag) and place the chicken in the refrigerator for 30 minutes or up to 8 hours. Spoon the reserved marinade into a small sealed jar and into the refrigerator.

for the chicken:

stovetop:

• Cut the chicken into bite-size pieces. Heat a small amount of oil in a large skillet over medium heat, then add the chicken and cook it, stirring occasionally, until it's cooked through. Serve alongside the reserved marinade (optional).

oven:

• Preheat oven to 425°. Use tongs to remove the chicken from the marinade, shaking off any excess, then place the chicken in a clean baking dish. Bake small/medium chicken breasts for 15-17 minutes, and large chicken breasts for 17-20 minutes, or until the chicken reaches an internal temperature of 160-165°F. Allow the chicken to rest for 5 minutes on a cutting board before slicing. Serve alongside the reserved marinade (optional).

grill:

• Spray your grill with nonstick spray, then heat over medium-high heat. Use tongs to remove the chicken from the marinade and place it directly onto the hot grill. Brush some of the reserved marinade overtop. Cook the chicken for 5 minutes, then reduce the heat to medium and cook for 2 more minutes. Flip the chicken over and grill for 5-8 minutes, or until the internal temperature reaches 160-165°F. Place the chicken on a cutting board and allow it to rest for 5 minutes before slicing and serving.