Greek Chicken with Lemon and Feta

# What You 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

# Directions:

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

02 - Add the 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.

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

05 - Flip the chicken and continue to cook for 3 to 4 minutes, or until cooked through and juices run clear.

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

# Expert Advice:

01 -

It transforms basic chicken into something that tastes like vacation without any fussy techniques.
The marinade does all the work while you fold laundry or answer emails.
Feta and lemon make every bite feel indulgent even though it's completely guilt free.

02 -

Reserve some marinade before adding the raw chicken, or you'll have nothing safe to drizzle at the end.
Thin sliced chicken cooks in half the time of thick breasts, so watch closely or it will dry out.
Let the chicken sit undisturbed in the pan for a full 4 minutes before flipping, moving it too soon prevents that golden crust.

03 -