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 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, garlic, oregano, smoked paprika, sea salt, and black pepper until well emulsified. Reserve 1/4 cup of marinade for serving.

02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Use tongs to coat 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 marinated chicken in the skillet and cook for 4-5 minutes until golden brown on one side.

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

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

# Tips for Success:

01 -

It tastes like vacation but takes less effort than ordering takeout.
The lemon marinade does all the heavy lifting while you catch your breath.
Feta and fresh parsley make even the simplest chicken feel like something special.

02 -

Don't skip reserving some marinade before adding the raw chicken, using it at the end keeps things food safe and flavorful.
Thin sliced chicken is key here, if your breasts are thick, butterfly or pound them out so they cook evenly and quickly.

03 -