Lemony Mediterranean Chicken

In a large mixing bowl, combine lemon zest, lemon juice, olive oil, minced garlic, dried oregano, smoked paprika, sea salt, and coarse black pepper. Mix well.

Reserve 1/4 cup of the marinade for later use. Add the chicken breasts to the bowl with the remaining marinade, making sure each piece is coated. Cover with plastic wrap and refrigerate for 30 minutes.

Heat a nonstick skillet over medium-high heat. Once heated, place the marinated chicken into the pan and cook until the bottom is nicely golden brown. Flip the chicken and cook for an additional 3-4 minutes, or until fully cooked and juices run clear.

Transfer the cooked chicken to a serving plate. Drizzle the reserved marinade over the chicken, and sprinkle with crumbled feta cheese and fresh chopped parsley. Serve with lemon wedges if desired.