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1 lbs chicken breasts

⅓ cup plain greek yogurt

¼ cup plus 2 tablespoons olive oil (divided)

3 cloves fresh mixed garlic

Zest of 2 lemons

Juice of 2 lemons

1 tablespoon dried minced onion

1 tablespoon dried oregano

½ tablespoon dried rosemary

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon paprika

Tzatziki Sauce (for serving)

In a small bowl, stir together greek yogurt, ¼ cup olive oil, garlic, lemon zest, lemon juice, dried onion, oregano, rosemary, onion powder, thyme, salt, pepper, and paprika until well combined. Add chicken and stir so that chicken is well coated.

Divide chicken and sauce evenly among 4 bags which are safe for sous vide cooking (I prefer to vacuum seal bags).

If you have time let marinate in fridge for 24 hours.

Sous vide method

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1. Use immersion circulator to heat water to 145 degrees

2. Cook at 145 degrees for 2 hours.

3. Remove bags from water and then remove chicken from bags. Note there will be a lot of liquid! Keep that, bring to a simmer, reduce to your thickness liking.

4. Heat remaining 2 tablespoons of olive oil in a large skillet over medium high heat. Add chicken to skillet and cook until browned on each side, about 2-3 minutes per side.

Oven Method

1. Preheat oven to 400°F

2. Line a cookie sheet with tin foil.

3. Sperate chicken from excess marinade and space out evenly on prepared cookie sheet.

4. Bake for 20 minutes or until internal temperature reaches 165°F.

5. You can use the excess marinade to make a sauce. Add to a small pot or frying pan, bring to a low simmer, being careful not to scorch the yogurt. Reduced by half or until to your thickness. Adjusting seasoning as needed. A teaspoon of harissa is quite delicious if you have it on hand.

6. Serve with sides of grain like couscous or salad, using the marinade sauce as dressing.