Marinate 20min - 2hours with a resealable plastic bag. Marinade: lemon juice, olive oil, garlic, fresh dill, salt and pepper.
Sear Until Golden After 20 to 30 minutes of marinating, remove the chicken from the marinade and pat it DRY! Heat a frying pan over medium-high heat and add some olive oil. As soon as the oil is shimmering, add the chicken and cook 2 to 3 minutes until golden.
Cover, Turn Heat to Low Once golden on one side, flip and turn down the heat to low. Then cover and walk away — you want to let it cook 10 to 15 minutes. During this time, there is no need to open the lid or flip the chicken. The chicken breasts become moist, juicy and plump.
Let It Rest Transfer the chicken to a plate and cover loosely with foil and let the chicken rest for 5 to 10 minutes. As the chicken rests, the juices redistribute. This way, when you cut into the chicken all the juices stay in the meat instead of running out on the the plate or cutting board.
Make the Salad Use lemon juice, olive oil, Dijon mustard, honey, dill, salt and pepper. Toss the dressing with cubed cucumbers, tomatoes and feta cheese. Add some fresh dill then refrigerate for 20 to 30 minutes before serving.