Greek Chicken with Lemon and Feta

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1/4 cup high-quality extra virgin olive oil
• Juice of 2 large lemons (about 1/3 cup)
• Zest of 1 lemon
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, sliced
• Fresh parsley or dill, chopped (for garnish)

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, black pepper, and red pepper flakes until well combined.
2. Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or ideally for 2-4 hours.
3. Preheat your grill to medium-high heat (about 375°F to 450°F).
4. Remove the chicken from the marinade and let any excess drip off. Grill for about 6-8 minutes per side, until the internal temperature reaches 165°F.
5. During the last minute of grilling, sprinkle the crumbled feta cheese and sliced Kalamata olives over the chicken and close the grill lid to allow the cheese to melt slightly.
6. Remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh parsley or dill before serving.

Nutrition