Air Fryer Greek Yogurt Chicken Breast (57g Protein)
Juicy air fryer chicken breast marinated in Greek yogurt and spices. 57g protein, 330 calories per serving, ready in 30 minutes.
Nutrition Facts
2 servings · amount per serving
Estimated from USDA data for the listed ingredients. Values vary by brand and portion.
Dry, rubbery chicken breast is the #1 complaint of anyone eating high protein. This recipe fixes it with two simple tricks: a Greek yogurt marinade and an even thickness before cooking.
The result is a juicy, golden chicken breast with 57 grams of protein and only 330 calories per serving — perfect for meal prep bowls, salads or wraps.
Why this recipe works
- Greek yogurt gently tenderizes the meat and helps the spices stick.
- Even thickness means the thin end does not dry out while the thick end finishes cooking.
- The air fryer gives you a roasted crust in under 20 minutes with just one teaspoon of oil.
Easy swaps
- Spicy: add 1/2 tsp cayenne or chili flakes to the marinade.
- Lemon herb: swap paprika for dried thyme and add lemon zest.
- Dairy-free: use 1 tbsp olive oil and 2 tbsp lemon juice instead of yogurt (adds about 50 calories per serving).
How to meal prep it
Cook a double batch on Sunday, slice it, and portion with rice and roasted vegetables. It stays juicy for 4 days in airtight containers.
- Pounding the chicken to an even thickness is the single biggest fix for dry chicken breast.
- Do not crowd the basket — air needs to circulate for a golden crust.
- Leftovers keep 4 days in the fridge. Reheat at 350°F for 4–5 minutes.
Air Fryer Greek Yogurt Chicken Breast (57g Protein)
Ingredients
- 1 lb (450 g) boneless skinless chicken breasts (2 breasts)
- 1/2 cup (120 g) nonfat plain Greek yogurt
- 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- If the breasts are thicker than 1 inch, pound them to an even 3/4–1 inch thickness so they cook evenly.
- In a bowl, mix the Greek yogurt, olive oil, lemon juice, paprika, garlic powder, onion powder, oregano, salt and pepper.
- Coat the chicken in the marinade. Rest 15 minutes at room temperature, or up to 24 hours in the fridge.
- Preheat the air fryer to 380°F (195°C) for 3–5 minutes.
- Wipe off excess marinade, leaving a thin coat, and place the chicken in a single layer in the basket.
- Air fry 16–20 minutes, flipping halfway, until the thickest part reads 165°F (74°C) on an instant-read thermometer.
- Rest 5 minutes before slicing so the juices stay inside.
Macros are estimates based on standard USDA values and will vary with brands and portion sizes.
FAQ
How long do I cook chicken breast in the air fryer?
At 380°F (195°C), a 6–8 oz boneless chicken breast takes about 16–20 minutes. Always confirm it reaches 165°F (74°C) inside.
Why marinate chicken in Greek yogurt?
The mild acidity in yogurt tenderizes the meat and helps it stay juicy, while adding a little extra protein.
Can I use frozen chicken breast?
You can, but add 8–10 minutes and check the temperature. Thawed chicken absorbs the marinade far better.
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