Greek Chicken with Lemon Feta
A vibrant Greek chicken dish marinated in lemon juice, garlic, and herbs, topped with creamy feta and fresh parsley for a bright, flavorful meal.
Equipment
- 1 mixing bowl
- 1 nonstick skillet
- 1 tongs for coating chicken
Ingredients
- 1 lemon juiced and zested
- 1/4 cup extra virgin olive oil
- 3 garlic cloves finely minced or 1 tsp dried garlic powder
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp plus a pinch of sea salt
- 1/4 tsp coarse black pepper
- 1 pound thin-sliced chicken breast
- 1/4 cup feta cheese
- 1/4 cup fresh chopped parsley
- Additional lemon wedges for garnish
Instructions
- Combine lemon zest, lemon juice, olive oil, garlic, oregano, smoked paprika, sea salt, and black pepper in a large mixing bowl and whisk well.
- Reserve 1/4 cup of the marinade for later use.
- Add chicken slices to the remaining marinade, coating thoroughly with tongs.
- Cover and refrigerate the chicken for 30 minutes to allow flavors to develop.
- Heat a nonstick skillet over medium-high heat and add a drizzle of olive oil.
- Cook the chicken until the bottom is golden brown, about 4 to 5 minutes.
- Flip the chicken and cook for another 3 to 4 minutes until cooked through and juices run clear.
- Transfer chicken to a serving plate and drizzle with the reserved marinade.
- Sprinkle with chopped parsley and crumbled feta cheese.
- Serve with additional lemon wedges and enjoy.
Notes
- Add red pepper flakes to marinade for spice.
- Pairs well with Greek salad or rice.
- Store leftovers in fridge up to 3 days.