Crispy Feta with Lemon Pepper Chicken and Rice
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.
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!
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