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!
Tried this recipe?Let us know how it was!