Directions

1. In a bowl, mix together the lemon juice, oil, garlic powder, paprika, oregano, salt, and pepper.
2. Poke the chicken breasts several times with a fork.
3. Place the chicken breasts and the spice/oil mixture in a zip-top bag. Refrigerate for at least an hour.
4. Remove the chicken breasts from the bag and place them on a medium-high grill. Grill for approximately 5 to 6 minutes per side or until thoroughly cooked (an internal temperature of at least 165 degrees Fahrenheit when measured with a meat thermometer).
5. In a food processor, combine the oil, garlic powder, dill, yogurt, lemon, and salt, and blend well. Refrigerate the dill sauce until you're ready to serve.
6. Serve the hot chicken breasts with the cold dill sauce.