In a medium bowl, whisk together the yogurt, olive oil, lemon juice, garlic, oregano, basil, dill, salt and pepper. Mix well.
Add the filleted chicken breasts and turn them so that the marinade coats them.
Cover and refrigerate, allowing the chicken breasts to marinate for at least 2 hours, but up to 8 hours.
Preheat the grill to 400ºF.
Once the grill is heated, place the chicken on the hot grill grates. Allow the chicken to cook for about 5 minutes, then turn to cook for an additional 5 minutes or until the chicken is cooked through (165ºF). The exact timing will depend on how thick the chicken breasts are, so be sure to check the internal temperature.
Allow the chicken to rest for 5 minutes, then serve.
Store any leftovers in the fridge in an airtight container for up to 3 days.
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Notes
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the chicken. Please note that the calorie count shows higher than it will actually be since most of the marinade stays in the bowl.Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**