Pin it
This zingy feta with zesty lemon chicken and rice brings together sharp cheese, tasty spices, and vivid peppers for a fancy weeknight meal that tastes like you got takeout from your favorite spot. I whip this up whenever I need to wow friends without sweating in the kitchen for hours.
I came up with this when some pals dropped by unexpectedly and I needed to throw together something that looked fancy but wasn't hard. Now everyone asks me about my trick with crispy cheese whenever I cook for them.
What You'll Need
- Boneless skinless chicken tenders: 1 pound, They cook faster and turn out more tender than full breasts
- Extra virgin olive oil: 4 tablespoons, Grab the good stuff since you'll really taste it here
- Paprika: 2 teaspoons, Gives a nice smoky touch and pretty reddish color
- Cumin seed: 2 teaspoons, Adds that nutty flavor and tiny bits of crunch
- Ground ginger: 1 teaspoon, Brings warmth without making things spicy
- Bell peppers: 4 different colors, Makes your plate look amazing and each has its own taste
- Fresno peppers: 1½, cut and deseeded, Brings just enough kick to match the tangy cheese
- Shallots: 2, sliced up, They're gentler and sweeter than regular onions
- Garlic: 4 cloves, chopped up, The backbone that ties all flavors together
- Feta cheese block: 8 ounces, Don't get crumbles, you need the solid chunk for crisping
- Cornstarch: ¼ cup, This is what makes the magic happen for that golden cheese crust
- Fresh herbs: ¾ cup, Throw together cilantro parsley and dill for freshness
- Vinaigrette stuff: Needs olive oil lemon juice vinegar and honey for a balanced drizzle
Cooking Guide
- Get Everything Ready:
- Turn your oven to 425°F and pull your ingredients together. This hot temperature works great for juicy chicken and slightly charred veggies. Let the feta sit out while you prep so it won't splatter when you fry it later.
- Fix Up the Chicken and Veggies:
- Lay chicken tenders on a big baking sheet and pour 3 tablespoons olive oil over them. Dust with paprika cumin ginger salt pepper and chili flakes, making sure everything gets covered. Toss in the bell peppers fresnos shallots and garlic around the chicken. Mix it all up with your hands so everything gets coated nicely.
- Bake Until Done:
- Stick the pan in your hot oven for about 25 minutes. You want the chicken fully cooked with no pink parts and veggies soft with some brown spots. Look for peppers that have some dark spots where they've gotten extra sweet.
- Make the Cheese Crispy:
- While that's cooking, get your feta ready. Pour cornstarch on a plate. Really dry off your feta block with paper towels or it won't crisp up. Roll the feta in cornstarch until it's covered in a thin layer all over. Warm up the last tablespoon of olive oil in a pan over medium heat until it shimmers. Carefully put in the feta and don't move it for 2-3 minutes until it turns golden. Flip and do the same for all sides. Put it on paper towels when done.
- Whip Up the Dressing:
- In a small bowl, mix together ⅓ cup olive oil, lemon juice, champagne vinegar, and honey until it's all combined. Add salt and pepper until it tastes good to you. You want it tangy with just a touch of sweetness.
- Put It All Together:
- If you're having rice, cook it how you usually do. Put some rice on each plate, then add chicken and peppers. Sprinkle lots of those fresh herbs on top. Break up your crispy feta into chunks and scatter over everything. Pour some dressing right before you eat so things stay crunchy.
Pin it
Finding out about frying cornstarch-coated feta was a game changer for me. My kid who normally pushes cheese aside always wants more of this dish because the crunchy outside makes it totally different. That mix of creamy inside and crispy outside creates something special that makes the whole meal better.
Swap It Out
If fresno peppers aren't at your store go ahead and use jalapeños just adjust how much you use based on how spicy you like things. For a totally different kick try some red pepper flakes or a few drops of hot sauce after cooking to bring some heat.
Keeping Leftovers
Keep everything separate when you put leftovers away. The crispy cheese should stay by itself so it doesn't get soggy. The chicken and veggies will stay good for about 4 days in your fridge and the dressing keeps nicely for a week.
Pairing Ideas
Rice works really well with this but don't feel stuck with just that. Try it on quinoa couscous or even riced cauliflower if you're watching carbs. When you want something more filling warm up some pita bread to scoop up all those tasty juices.
Pin it
This dish will wow everyone at your table, but it's so quick and easy you can make it any night of the week!
Frequently Asked Questions
- → Can I swap chicken tenders for breasts?
Of course! Boneless skinless chicken breasts work fine. Slice them into smaller strips or bites so they cook at the same rate. Check the cooking time if pieces are bigger.
- → How do I keep feta from breaking up while frying?
Chill your feta beforehand and dry it off completely. Coat it lightly in cornstarch, and make sure your oil’s hot before frying. Flip carefully to avoid breaking it apart.
- → Can I prep this dish in advance?
The peppers and chicken can be made the day before and warmed up later. Cook the feta fresh right before eating for that perfect crisp. Lemon dressing can sit in the fridge for a few days.
- → What’s a good substitute for Fresno peppers?
Use jalapeños if you’d like similar heat, or remove their seeds for milder flavor. If you want no spice, stick with extra sweet bell peppers instead.
- → Is there something non-dairy I can use instead of feta?
Firm tofu is a solid replacement. Drain and press it to get rid of extra water. Coat it with cornstarch like feta and fry it up. Season it well since it’s more subtle in taste.
- → What herbs would taste great here?
Cilantro, parsley, and dill work beautifully with this. You can also toss in oregano, mint, or basil if you prefer their flavors. All are good options.