Greek Chicken with Lemon and Feta

# Ingredient List:

→ 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 and Garnish

10 - 1/4 cup feta cheese, crumbled

11 - 1/4 cup fresh parsley, chopped

12 - Lemon wedges for serving

# How-To Steps:

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

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

03 - Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil. Place the marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on one side.

04 - Flip the chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear.

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

# Expert Suggestions:

01 -

It tastes like sunshine and feels fancy but comes together faster than ordering takeout.
The marinade does all the work while you catch your breath from the day.
Leftovers taste even better the next day tucked into pita with cucumbers and tomatoes.

02 -

Don't skip reserving some marinade before adding the raw chicken—it's a food safety must and also keeps that fresh lemon punch intact.
Thin sliced chicken is key here because it marinates quickly and cooks evenly without drying out.
If your skillet isn't hot enough, the chicken will steam instead of sear and you'll lose that golden crust.

03 -