Greek Chicken with Lemon Feta (Printer-Friendly)

Bright Mediterranean chicken with zesty lemon marinade and salty feta topping

# 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 and Garnish

10 - 1/4 cup feta cheese, crumbled
11 - 1/4 cup fresh parsley, chopped
12 - Lemon wedges for serving

# Steps:

01 - In a large mixing bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, oregano, smoked paprika, sea salt, and black pepper until emulsified. Reserve 1/4 cup of marinade for serving.
02 - Add thin-sliced chicken breast to the bowl with remaining marinade. Using tongs, coat chicken thoroughly. Cover and refrigerate for 30 minutes.
03 - Heat a nonstick skillet over medium-high heat and add a light drizzle of olive oil.
04 - Place marinated chicken in the skillet and cook for 4-5 minutes until golden brown on one side.
05 - Flip chicken and continue cooking for 3-4 minutes until cooked through and juices run clear.
06 - Transfer chicken to 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 effort but comes together faster than delivery.
  • The marinade does all the work while you fold laundry or answer emails.
  • Leftovers taste even better the next day, cold or reheated.
  • Bright, clean flavors that dont weigh you down after a long day.
02 -
  • Dont marinate longer than 30 minutes or the lemon juice will turn the chicken mushy.
  • Reserve some marinade before the raw chicken touches it, food safety and flavor insurance.
  • Thin sliced chicken cooks fast, stay close or it dries out in seconds.
03 -
  • Use a meat mallet to pound chicken breasts to an even thickness, they cook more evenly and stay tender.
  • Let the chicken rest for two minutes after cooking, the juices redistribute and every bite stays moist.
  • Zest the lemon before juicing it, once its cut the zest is nearly impossible to get.
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