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Crispy Feta with Lemon Pepper Chicken and Rice

Crispy Feta with Lemon Pepper Chicken and Rice

The ultimate comfort food, Crispy Feta with Lemon Pepper Chicken and Rice is a delightful mix of flavors and textures. The crispy feta adds a luxurious touch to juicy chicken and fresh vegetables. Perfect for a quick weeknight dinner or a festive gathering, this dish is sure to become a favorite. Try it tonight for a meal that satisfies and delights!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken tenders
  • 4 tablespoons extra virgin olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin seed
  • 1 teaspoon ground ginger
  • to taste kosher salt and black pepper
  • to taste 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
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • 2 teaspoons honey

Equipment

  • Skillet
  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

  1. 1. Preheat the oven to 425° F.
  2. 2. On a baking sheet, toss together the chicken, 3 tablespoons of olive oil, paprika, cumin, ginger, and a pinch of salt, pepper, and chili flakes.
  3. 3. Add the sliced bell peppers, fresno peppers, shallots, and chopped garlic. Toss everything together.
  4. 4. Bake for 25 minutes, or until the chicken is cooked through.
  5. 5. Meanwhile, prepare the crispy feta by coating it with cornstarch.
  6. 6. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the feta and cook until golden, about 2 to 3 minutes per side.
  7. 7. Once crispy, transfer the feta to a plate.
  8. 8. Make the vinaigrette by whisking together remaining olive oil, lemon juice, champagne vinegar, and honey.
  9. 9. Top the baked chicken with fresh herbs and the crispy feta.
  10. 10. Drizzle with vinaigrette and serve with rice.

Notes

  • Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days.
  • Tip 2: The cooked chicken can be frozen for up to a month.
  • Tip 3: This dish goes wonderfully with a side salad.
  • Tip 4: For a spicier version, add jalapeños or increase the amount of chili flakes.
  • Tip 5: Experiment with different herbs for a new flavor profile.