• 4 chicken breasts
• ¼ tsp. salt
• 1 tsp. black pepper
• 6 garlic cloves, minced
• 1 cup plain nonfat Greek yogurt
• 1/3 cup lemon juice
• 1 Tbsp. olive oil
• ½ tsp. thyme
• 1 tsp. garlic powder
• ½ tsp. onion powder

1. Add chicken breasts to a large bowl and season it with yogurt, lemon juice, minced garlic, olive oil, thyme, garlic, onion powder, salt, and pepper.
2. Mix well and then cover it with plastic wrap and let chicken marinate in the fridge for 4-6 hours, or overnight. If you are short or time, you can marinate it for 25-30 minutes.
3. Preheat oven to 375°F. Coat the bottom of a baking dish with olive oil and place chicken in. You can top each chicken breast with a lemon slice and fresh rosemary twig prior to baking for extra flavor.
4. Bake for 40-45 minutes or until chicken reaches an internal temperature of 165°F.
5. Allow chicken to rest 5-10 minutes before cutting.
6. Serve warm with your favorite veggies and whole grains (brown rice, rice pilaf, or quinoa).