1.25 lb Boneless skinless chicken breasts, sliced or pounded thin
1 cup Plain Greek yogurt
1/4 cup Lemon juice plus the zest of lemon
2 tbs Red wine vinegar
1 tbs Minced garlic
1 tbs Dried oregano
1 tsp Salt
1/2 tsp Pepper
1 tbs Sweetener such as Truvia (optional)

Place the chicken pieces in a ziplock bag or a bowl and set aside. Add everything for the marinade to a medium bowl. Pour half of the marinade into the bag/bowl with the chicken and reserve the other half of the marinade for basting.
Marinate the chicken for 30 minutes (or as long as 8-12 hours, or overnight) in the refrigerator.
Grill: heat grill to medium high heat. Grill the chicken, basting with the reserved marinade, grilling chicken for a total of about 4-6 minutes per side, or until the chicken is cooked through (165 degrees in thickest piece).
Oven: heat oven to broil. Spray a medium size baking pan with cooking spray and place chicken in pan, (discard leftover marinade that chicken was sitting in). Spread reserved marinade over the top of each chicken breast. Broil for 18-22 minutes, or until chicken is cooked through (165 degrees in thickest piece).
Measure out portions. Enjoy!
I like to serve with Tzatziki Sauce. (Greek yogurt, minced cucumber, lemon juice, garlic salt, pepper) And grilled veggies. If you have carbs in your meal serve with rice or grilled red potatoes.

Note: you can also use chicken thighs, pork tenderloin in place of chicken breast.

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