# 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 crumbled feta cheese
11 - 1/4 cup fresh parsley, chopped
12 - Lemon wedges for serving
# How to Make:
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. Place the marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on one side.
04 - Flip the chicken and continue to cook for another 3 to 4 minutes, or until cooked through and juices run clear.
05 - Transfer the chicken to a serving plate. Drizzle with the reserved marinade. Sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.
