Prepare your chicken breast by cutting or pounding to the desired thickness. Set aside.
In a large bowl, combine the yogurt, olive oil, oregano, minced garlic, salt, pepper, and lemon juice. Mix well.
Add the chicken. Use a fork to mix the chicken breast with the marinade until fully coated.
Cover and place in the refrigerator. Let the chicken sit for 15 minutes up to 24 hours.
Preheat the oven to 400F. Grease a 9x13 inch baking dish and add the chicken.
Pour any remaining marinade over the top. Cover with foil, and seal tightly around the edges. Bake for 25-30 minutes. Chicken is done when it reaches a temperature of 165F.
Remove from oven and serve immediately.
Cooking Method: this dish can be cooked via oven, stove, air fryer or grill.Stove Top: pound the chicken into thin pieces, about ¼ - ½ inch thickness for best results. Add 1 tablespoon olive oil to the pan and cook for about 7 minutes on each side. Check the temperature with a thermometer. If chicken is thick or not cooking fully, cover the pan with a lid for a few minutes.Grill: Heat the grill to 375F. Place the chicken on the grill and cook for 8 minutes on each side, or until the chicken reaches a temperature of 165F.Air Fryer: Preheat the air fryer to 400F. Spray the bottom with nonstick pan release. Add chicken (it should not be overlapping). Cook for 6 minutes, flip and cook for another 5 minutes. Check the temperature at this point- if the chicken is 165F it is safe to eat. Continue to cook as needed in 1-2 minute intervals.