Dinner

Mediterranean Chicken Bread Recipe (3 Ways) Recipe

Name: Mediterranean Chicken Bread Recipe (3 Ways) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: ¼ cup extra-virgin olive oil; 3 tablespoons full-fat Greek yogurt; 8 garlic cloves, minced; ¼ cup fresh lemon juice (from about 2 lemons); 2 tablespoons dried oregano; 2 teaspoons dried marjoram; 1 teaspoon dried dill; 1 teaspoon dried thyme; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon onion powder; 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes for skewering or pounded thin for grilling/stovetop; 1 tablespoon olive oil (for stovetop method); 1 tablespoon unsalted butter (for stovetop method); Wooden skewers (if using grill method)

ByCharlotte Montgomery February 15, 2026February 15, 2026

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Introduction

This Mediterranean chicken recipe is bursting with fresh herbs, garlic, and lemon, delivering vibrant flavors in every bite. Versatile and easy, it can be prepared on the grill, stovetop, or in an air fryer. Perfect for a quick weeknight dinner or a casual gathering.

The image shows a white scalloped plate with layers starting from the bottom with two flat pieces of pita bread, topped by grilled chicken chunks that have char marks and a golden-brown color. Around the chicken, there is a fresh mixed salad with dark purple and green leafy lettuce, cherry tomato halves in red, cucumber slices in green, and some arugula. In the center of the chicken pieces, there is a small white bowl filled with a creamy white sauce. A lemon wedge sits near the salad on the plate's lower right edge. The plate is on a white marbled surface, and on the top right, there is a clear glass with a lemon slice inside a sparkly liquid. Nearby, part of another pita bread is slightly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons full-fat Greek yogurt
8 garlic cloves, minced
¼ cup fresh lemon juice (from about 2 lemons)
2 tablespoons dried oregano
2 teaspoons dried marjoram
1 teaspoon dried dill
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon onion powder
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (if skewering) or pounded thin for grilling/stovetop

Instructions

Step 1: In a large mixing bowl, combine the olive oil, Greek yogurt, minced garlic, lemon juice, oregano, marjoram, dill, thyme, sea salt, black pepper, and onion powder. Stir well to create the marinade.
Step 2: Add the chicken pieces to the marinade and toss until all are evenly coated. Cover the bowl and refrigerate for at least 30 minutes. For best flavor, marinate overnight.
Step 3: If using wooden skewers, soak them in water for about 30 minutes to prevent burning during cooking.
Step 4: Choose your cooking method:
Grill method: Preheat grill or grill pan to medium-high heat. Thread chicken cubes onto skewers. Grill for 4-5 minutes per side until cooked through with grill marks.
Stovetop method: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium-high heat. Cook chicken pieces for 4-5 minutes per side until golden and cooked through.
Air fryer method: Preheat air fryer to 385°F. Air fry chicken for 20 minutes, flipping halfway through. Let rest 5 minutes before serving.

Tips & Variations

For extra tenderness, marinate the chicken overnight to let flavors fully develop.
Swap fresh herbs like oregano and thyme for dried if preferred, adjusting quantities slightly to taste.
Add a pinch of smoked paprika or cayenne for a hint of heat and smoky depth.
Serve the chicken over warm pita bread or alongside a fresh Greek salad for a complete meal.

Storage

Store any cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Marinated but uncooked chicken can be kept in the fridge for up to 24 hours or frozen for up to 3 months.