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VIBES: Kelis “Runnin”


  • 1 lb organic chicken breasts – roughly two large breasts, or 4-5 thinly sliced cutlets
  • 1/2 cup Greek yogurt
  • 1 lemon, juiced and zested
  • 1 Tbsp Dried Oregano
  • 2-3 cloves of garlic, minced
  • olive oil
  • kosher salt and pepper


  1. In a large bowl combine chicken, yogurt, lemon zest, juice of lemon, oregano and a nice sprinkle of salt
  2. Mix well to combine and place in an airtight storage container or bag to store in fridge all day. Let marinate for at least 2 hours.
  3. When ready to grill heat up grill pan or large frying pan to medium with some olive oil. I like to cook on my flat top cast iron grill for a nice char.
  4. Cook until golden brown and crispy. At the end of cooking add some lemon wedges to the grill and char them.
  5. Serve immediately with rice, salad or potatoes. Great to serve with Greek salad. Serve with feta and tomatoes and a drizzle of olive oil and squeeze of the grilled lemon.


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