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

# 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 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 skillet and cook for 4 to 5 minutes until golden brown on one side.

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

05 - Transfer chicken to serving plate. Drizzle with reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese.

06 - Serve immediately with extra lemon wedges.

# Cooking Tips:

01 -

It comes together faster than ordering takeout, and tastes ten times better.
The marinade does all the heavy lifting, so you barely have to think.
Feta and lemon make everything feel indulgent, even on a Tuesday night.
Leftovers taste even brighter the next day, cold or reheated.

02 -

Reserve some marinade before the raw chicken touches it, or youll have to boil it later and lose that fresh lemon brightness.
Thin chicken cooks fast, so watch it closely after the flip or itll go from juicy to rubbery in under a minute.
Let the skillet get properly hot before adding the chicken, or it will steam instead of sear.

03 -