Feta and Kalamata Lemon Chicken

Pairs Well With


3/4 cup extra virgin olive oil

1/2 cup + 1 Tablespoon fresh lemon juice

2 Tablespoons finely chopped lemon zest

18 small garlic cloves, chopped

6 Tablespoons chopped fresh oregano

1 teaspoon sea salt of Kosher salt

6 boneless chicken breast halves

6 Tablespoons feta cheese, crumbled

12 Kalmata Olives, pitted and halved

Fresh ground pepper


Combine olive oil, lemon juice, zest, garlic, oregano and salt

Whisk together, marinate chicken in 3/4 of the mixture (about 1 1/2 cups) for a few hours or overnight. Save the remaining marinade to serve over the chicken.

Drain Chicken when ready to cook. Pat dry if grilling.

Grill chicken for about 10 minutes-5 minutes on each side--or you can bake in a 400 degree oven for 15-20 minutes.

Place chicken on a platter or individual plates and spoon over remaining marinade and sprinkle with cheese and olives and some freshly ground pepper.

*if you want extra "sauce" you can boil the drained marinade for 5 minutes and ad to reserved marinade.