These are my juiciest chicken breasts yet. This recipe is light but satisfying.

Serves 5

juice of ½ large lemon
1 tbsp. olive oil
½ cup Greek yogurt
1¼ tsp. sea salt
black pepper
1.3 lbs. chicken breasts

In a bowl, combine the lemon juice, olive oil, Greek yogurt and sea salt and stir. Add the chicken breasts and stir so that the chicken is covered in the marinade. Cover the bowl and place into the refrigerator for 20 minutes (or up to 1 hour if time allows).

When ready to cook the chicken, preheat the oven to 400°F.

Remove the chicken from the refrigerator, shake off any excess marinade, and place on a baking dish. Discard any excess marinade.

Place the dish into the hot oven for 25 minutes until the chicken is cooked through.

When ready to serve, season to taste with black pepper and a little extra salt if required.