Greek Chicken with Lemon 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

# How To Make It:

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 the marinade for serving.

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 drizzle of olive oil. Place 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 chicken to a serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -

It tastes like vacation but takes less than an hour from start to finish.
The marinade does all the work, so you just sear and serve.
Feta and lemon make everything feel fancy without any fuss.

02 -

Don't skip reserving some marinade before the raw chicken touches it, or you'll have nothing clean to drizzle at the end.
Thin chicken cooks fast, so watch it closely after the flip or it'll dry out.

03 -