Baked Chicken with Crispy Feta & Vinaigrette – Tender chicken accompanied with a variety of roasted peppers, cooked to perfection. Paired with crumbled pieces of Crispy Feta and drizzled with Vinaigrette, it becomes the perfect dish, both healthy and delicious. This dish can be served atop a bed of rice or pasta for a complete and hearty meal.
Ingredients:
- ½ pound boneless skinless chicken tenders
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin seed
- ½ teaspoon ground ginger
- Kosher salt and black pepper to taste
- Chili flakes to taste
- 2 bell peppers sliced (red, orange, or yellow)
- ½-1 Fresno pepper seeded and sliced
- 1 shallot sliced
- 2 cloves garlic chopped
- 4 ounces feta cheese block patted dry
- 2 tablespoons cornstarch
- ⅓ cup mixed fresh herbs cilantro, parsley, dill
- Optional: rice for serving
For the Vinaigrette:
- ⅙ cup about 2.5 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ tablespoon champagne vinegar
- 1 teaspoon honey
Instructions:
- Preheat your oven to 425°F (220°C).
Prepare the Chicken and Vegetables:
- On a baking sheet, toss the chicken tenders with 1½ tablespoons of olive oil, paprika, cumin, ginger, and a pinch of salt, pepper, and chili flakes. Add the sliced bell peppers, Fresno pepper, shallots, and garlic to the sheet and toss with the chicken. Bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Crisp the Feta:
- While the chicken is baking, coat the feta block in cornstarch, ensuring all sides are covered. Heat ½ tablespoon of olive oil in a skillet over medium heat. Add the feta block and cook for 2-3 minutes per side, until golden and crispy. Transfer to a plate once done.
Make the Vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, honey, salt, and pepper.
Assemble the Dish:
- Serve the baked chicken and peppers topped with fresh herbs. Break the crispy feta over the top and drizzle with the vinaigrette. For a heartier meal, serve with a side of rice.
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Baked Chicken with Crispy Feta & Vinaigrette
Baked Chicken with Crispy Feta & Vinaigrette – Tender chicken accompanied with a variety of roasted peppers, cooked to perfection. Paired with crumbled pieces of Crispy Feta and drizzled with Vinaigrette, it becomes the perfect dish, both healthy and delicious. This dish can be served atop a bed of rice or pasta for a complete and hearty meal.
Equipment
Ingredients
- ½ pound boneless skinless chicken tenders
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin seed
- ½ teaspoon ground ginger
- Kosher salt and black pepper to taste
- Chili flakes to taste
- 2 bell peppers sliced (red, orange, or yellow)
- ½-1 Fresno pepper seeded and sliced
- 1 shallot sliced
- 2 cloves garlic chopped
- 4 ounces feta cheese block patted dry
- 2 tablespoons cornstarch
- ⅓ cup mixed fresh herbs cilantro, parsley, dill
- Optional: rice for serving
For the Vinaigrette:
- ⅙ cup about 2.5 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ tablespoon champagne vinegar
- 1 teaspoon honey
Instructions
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Prepare the Chicken and Vegetables:
- On a baking sheet, toss the chicken tenders with 1½ tablespoons of olive oil, paprika, cumin, ginger, and a pinch of salt, pepper, and chili flakes. Add the sliced bell peppers, Fresno pepper, shallots, and garlic to the sheet and toss with the chicken. Bake for 25 minutes, or until the chicken is cooked through and the vegetables are tender.
Crisp the Feta:
- While the chicken is baking, coat the feta block in cornstarch, ensuring all sides are covered. Heat ½ tablespoon of olive oil in a skillet over medium heat. Add the feta block and cook for 2-3 minutes per side, until golden and crispy. Transfer to a plate once done.
Make the Vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, honey, salt, and pepper.
Assemble the Dish:
- Serve the baked chicken and peppers topped with fresh herbs. Break the crispy feta over the top and drizzle with the vinaigrette. For a heartier meal, serve with a side of rice.
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