Greek Chicken with Lemon and Feta

INGREDIENTS

• 1 lemon juiced and zested
• 2 Tbsp extra virgin olive oil
• 3 garlic cloves finely minced
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp + a pinch of sea salt
• ¼ tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

COOK CHICKEN:
• When ready, heat a nonstick skillet over medium-high heat. Once heated, drizzle in olive oil and place the chicken into the pan. Sear until the bottom is nicely golden brown. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

TO FINISH:
• Finally, transfer the chicken to a serving plate. Drizzle the remaining marinade over the chicken. Sprinkle the top with fresh chopped parsley and feta cheese.
• Serve With grilled vegetables or salad and enjoy.

GARNISH:
• ¼ cup reduced fat feta cheese
• ¼ cup fresh chopped parsley
• Additional wedges of lemon

INSTRUCTIONS
MAKE MARINADE AND MARINATE:
• In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices. Give a mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
• Then, add the chicken to the remaining marinade. Toss with tongs to ensure each cutlet is fully coated. Cover with saran wrap and place into the fridge for thirty minutes.