This plate of Crispy Feta with Lemon Pepper Chicken and Rice is full of flavor, color, and deliciousness. It’s going to become a new favorite. Crispy pan-fried feta cheese paired with spicy garlic chicken, peppers, and severed over rice. When you’re in need of an easy, vibrant, and fresh – yet still totally exciting dinner, make this. Every bite is layered with delicious Middle Eastern inspired flavor. It’s hard to beat crispy feta!
Ingredients:
- 1-pound boneless skinless chicken tenders
- 4 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin seed
- 1 teaspoon ground ginger
- kosher salt and black pepper
- chili flakes
- 4 bell peppers, sliced I used red, orange, and yellow
- 1-2 Fresno peppers, seeded and sliced
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 1 8-ounce feta cheese block, patted dry
- 1/4 cup cornstarch
- 3/4 cup mixed fresh herbs, cilantro, parsley, and dill
- optional rice for serving
Vinaigrette:
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
Instructions:
1. Preheat the oven to 425° F.
2. On a baking sheet, toss together the chicken, 3 tablespoons olive oil, paprika, cumin, ginger, and a pinch each of salt, pepper, and chili flakes. Add the bell peppers, Fresno, shallots, and garlic and toss with the chicken. Bake 25 minutes, until cooked through.
3. Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the block of feta and toss to coat all sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the feta and cook for 2 to 3 minutes per side, until golden and crisp. Transfer the feta to a plate.
4. To make the vinaigrette, combine all ingredients in a bowl. Season with salt and pepper.
5. Serve the chicken and peppers topped with fresh herbs. Break the crispy feta overtop. Pour over the vinaigrette. I’d add rice, then enjoy!
More Recipe Suggestions:
Roasted Potatoes with Baked Feta and Garlic
Crispy Oregano Roasted Potatoes with Creamy Feta Sauce
Mediterranean with Baked Feta, Olives and Sun-Dried Tomatoes
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Garlic Butter Chicken with Creamy Parmesan Rice
Crispy Feta with Lemon Pepper Chicken and Rice
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
- Mixing Bowls (Great set)
- Baking Sheet (I like Nordic Ware, it doesn't warp/twist)
Ingredients
- 1- pound boneless skinless chicken tenders
- 4 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin seed
- 1 teaspoon ground ginger
- kosher salt and black pepper
- chili flakes
- 4 bell peppers sliced I used red, orange, and yellow
- 1-2 Fresno peppers seeded and sliced
- 2 shallots sliced
- 4 cloves garlic chopped
- 1 8- ounce feta cheese block patted dry
- 1/4 cup cornstarch
- 3/4 cup mixed fresh herbs cilantro, parsley, and dill
- optional rice for serving
VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
Instructions
- Preheat the oven to 425° F.
- On a baking sheet, toss together the chicken, 3 tablespoons olive oil, paprika, cumin, ginger, and a pinch each of salt, pepper, and chili flakes. Add the bell peppers, Fresno, shallots, and garlic and toss with the chicken. Bake 25 minutes, until cooked through.
- Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the block of feta and toss to coat all sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the feta and cook for 2 to 3 minutes per side, until golden and crisp. Transfer the feta to a plate.
- To make the vinaigrette, combine all ingredients in a bowl. Season with salt and pepper.
- Serve the chicken and peppers topped with fresh herbs. Break the crispy feta overtop. Pour over the vinaigrette. I’d add rice, then enjoy!
