Ingredients
1 7-oz. container Greek yogurt 198g
1/3 cup Kalamata olive juice 79mL
1/3 cup water 79mL
¼ cup chopped fresh oregano
3 garlic cloves smashed
2 tsp kosher salt 12g
2 tsp lemon zest 4g
2 tsp ground black pepper 12g
¼ tsp chile flakes 500mg
4 boneless skinless chicken breasts
2 tbsp olive oil 30mL
2 lemons halved
Garnish: fresh oregano

Instructions
In a medium bowl, stir together yogurt, olive juice, and water until smooth. Stir in oregano, garlic, salt, zest, pepper, and chile flakes.
Place chicken in a resealable plastic bag; add yogurt mixture. Seal bag, turning chicken to coat. Refrigerate 2 hours or overnight.
Preheat oven to 375F. Add 2 tablespoons olive oil to a large cast-iron skillet; heat over medium-high heat.
Remove chicken from marinade, letting excess drip off. Place chicken in hot skillet; add lemons cut side down.
Cook until browned on one side, about 4 minutes (lemons may brown more quickly).
Turn chicken and lemons over; transfer skillet to oven. Bake until chicken is cooked through, 15 to 20 minutes.
Serve with lemons; garnish with fresh oregano.