In a large Ziploc bag, combine the olive oil, greek yogurt, lemon juice, garlic, red wine vinegar, oregano, salt and pepper. Seal the bag and massage to blend the ingredients all together.

Add the chicken breasts into the bag, seal it and massage the marinade onto the chicken. Refrigerate and let marinade for at least 30 minutes and up to 12 hours.

Once you are ready to cook, either cook it in a skillet with some olive oil over med-high heat, or bake it at 350°F until the internal temperature reaches 165°. Discard the remaining marinade. I baked mine, pictured before baking -->