# 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 and Garnish
10 - 1/4 cup crumbled feta cheese
11 - 1/4 cup fresh parsley, chopped
12 - Lemon wedges for serving
# Directions:
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 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 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 until shimmering.
04 - Place marinated chicken in the skillet and cook for 4 to 5 minutes until golden brown on the first side.
05 - Flip the chicken and continue cooking for 3 to 4 minutes until cooked through and juices run clear when pierced.
06 - Transfer chicken to a serving plate. Drizzle with reserved marinade and sprinkle with chopped parsley and crumbled feta cheese. Serve immediately with lemon wedges.
