Step 1 – Make the marinade In a large bowl combine the zest and juice of 1 lemon, 1/4 cup extra virgin olive oil, 3 garlic cloves finely minced (or 1 teaspoon dried garlic powder), 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon coarse black pepper, and 1/2 teaspoon plus a pinch of sea salt. Whisk until combined. Set aside 1/4 cup of this marinade for later use.

Step 2 – Marinate the chicken Add 1 pound (about 454 grams) thin-sliced chicken breast to the remaining marinade in the bowl. Toss thoroughly so each piece is coated. Cover with plastic wrap and refrigerate for 30 minutes. Tip: marinate up to 60 minutes but avoid going longer; the lemon acidity can begin to soften texture if left too long.

Step 3 – Sear the chicken Heat a nonstick skillet over medium-high heat with a drizzle of olive oil. Remove chicken from the fridge and let it sit a minute. Sear the chicken until the bottom develops a golden brown crust, then flip and cook for another 3 to 4 minutes until fully cooked and juices run clear.

Step 4 – Finish and serve Place the cooked chicken on a serving plate. Drizzle with the reserved 1/4 cup marinade. Sprinkle 1/4 cup feta cheese and 1/4 cup fresh chopped parsley across the top. Serve with additional lemon wedges on the side.

5-Alternative cooking methods If you prefer other methods, seared chicken can be finished in the oven, grilled, or put into a pressure cooker after searing. When baking, preheat the oven to 375°F (190°C) and bake for 20 to 25 minutes until internal temperature reaches 165°F (74°C).