Greek Chicken with Lemon and Feta

# What You'll Need:

→ Marinade

01 - 1 lemon, juiced and zested

02 - 1/4 cup extra virgin olive oil

03 - 3 garlic cloves, finely minced

04 - 1 teaspoon dried oregano

05 - 1/2 teaspoon smoked paprika

06 - 1/2 teaspoon sea salt

07 - 1/4 teaspoon coarse black pepper

→ Chicken

08 - 1 pound thin-sliced chicken breast

09 - Pinch of sea salt

→ Topping & Garnish

10 - 1/4 cup crumbled feta cheese

11 - 1/4 cup fresh parsley, chopped

12 - Lemon wedges for serving

# Steps:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of marinade separately for finishing.

02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Use tongs to coat thoroughly. Cover and refrigerate for 30 minutes.

03 - Heat a nonstick skillet over medium-high heat and add a light drizzle of olive oil.

04 - Place marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on the first side.

05 - Flip the chicken and cook for 3 to 4 minutes until cooked through with clear juices.

06 - Transfer chicken to serving plate. Drizzle with reserved marinade, sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Advice:

01 -

It takes less than an hour from start to finish, but tastes like you spent all afternoon in the kitchen.
The marinade does most of the work, so you can walk away and let the flavors build while you set the table or pour a glass of wine.
Leftovers taste even better the next day tucked into pita with cucumbers and red onion.

02 -

Don't skip reserving some marinade before adding the raw chicken, you'll want that clean, bright drizzle at the end without any food safety worries.
If your chicken breasts are thick, pound them gently or slice them in half horizontally so they cook through without drying out.

03 -