Greek Lemon Chicken – Crispyand Low‑Calorie

Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and black pepper; whisk until the mixture is uniform.

Add the chicken strips to the bowl, toss them thoroughly so each piece is evenly coated with the lemon‑garlic mixture, then let them rest for 5 minutes to absorb flavor.

Arrange the coated chicken strips in a single layer on the prepared baking sheet, ensuring they are not touching to promote even crisping.

Place the sheet in the pre‑heated oven and bake for 20–25 minutes, turning the strips halfway through the cooking time to achieve crispness on both sides.

While the chicken bakes, prepare the yogurt dressing: in a small bowl, whisk together the Greek yogurt, chopped dill, and an additional 2 tbsp of lemon juice until smooth and slightly tangy.

Check the chicken for doneness by cutting into the thickest piece; the interior should be opaque and juices run clear.

Remove the chicken from the oven and let it rest on the sheet for 2 minutes; this helps retain juiciness while the exterior stays crisp.

Plate the crispy chicken strips, drizzle generously with the lemon‑dill yogurt dressing, and serve immediately with a fresh salad or steamed vegetables.