Mix yogurt, lemon juice, zest, olive oil, minced garlic, and oregano. Season generously.
Toss chicken in marinade. Refrigerate at least 2 hours or up to overnight.
Grill or bake at 200°C (392°F) for 35–40 minutes until cooked through and charred in spots.
Rest 5 minutes. Portion into meal-prep containers with rice and Greek salad.
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