Greek Chicken with Lemon and Feta (Print Version)
# Ingredients:
01 -
Juice and zest from 1 lemon.
02 -
1/4 cup of high-quality olive oil (extra virgin).
03 -
3 minced garlic cloves or 1 tsp garlic powder (dried).
04 -
A teaspoon of dried oregano.
05 -
1/2 teaspoon of smokey paprika powder.
06 -
Sea salt—1/2 tsp plus a little extra pinch.
07 -
Coarse black pepper, around 1/4 tsp.
08 -
Thin-sliced chicken breasts, about 1 pound (450 g).
09 -
Feta cheese crumbles, roughly 1/4 cup.
10 -
Freshly chopped parsley, 1/4 cup.
11 -
Extra lemon wedges on the side to decorate the dish.
# Instructions:
01 -
Grab a big bowl and mix together the lemon juice, zest, olive oil, garlic, oregano, paprika, sea salt, and black pepper. Whisk it well until it’s all blended smoothly. Pour out 1/4 cup of this to save for later.
02 -
Toss your chicken slices into the bowl with the marinade you just made. Using tongs, coat every piece evenly. Cover the bowl with plastic wrap, and for the best flavor, chill it in the fridge for half an hour.
03 -
Heat a nonstick pan over medium-high heat. Once the pan is hot, drizzle some olive oil and place the marinated chicken in. Let it cook for around 4-5 minutes, until the underside has that lovely golden brown hue.
04 -
Turn the chicken pieces over and cook for another 3-4 minutes. Make sure the chicken is properly done—the juices should run clear when you cut into it.
05 -
Move the chicken onto a serving dish. Pour the marinade you set aside earlier on top of the chicken for extra flavor. Scatter some chopped parsley and a sprinkle of feta over everything.
06 -
Serve up your dish with extra lemon wedges on the side. Enjoy your delicious Greek chicken!
# Notes:
01 -
For the best flavor, don’t skip the 30-minute marinade time. It’s worth it!
02 -
If you’re skipping dairy, just leave out the feta or swap it with a dairy-free version.