Feta Lemon Chicken (Print Version)
# Ingredients:
→ Protein
01 -
225g block of feta cheese, dried off
02 -
454g chicken tenders, no skin or bones
→ Vegetables
03 -
2 shallots, cut thinly
04 -
1 ½ fresno peppers, no seeds, sliced
05 -
4 peeled garlic cloves, minced
06 -
4 bell peppers (yellow, red, orange), cut into strips
→ Herbs and Seasonings
07 -
3/4 cup fresh cilantro, parsley, and dill, mixed
08 -
Salt, pepper, and chili flakes to your taste buds
09 -
1 tsp ginger powder
10 -
2 tsp cumin seeds
11 -
2 tsp smoky paprika
→ Pantry Items
12 -
Cooked rice for serving (optional)
13 -
4 tbsp olive oil (used for chicken)
14 -
1/4 cup cornstarch for feta
→ Vinaigrette
15 -
2 tbsp fresh lemon juice
16 -
1 tbsp champagne vinegar
17 -
1/3 cup olive oil
18 -
2 tsp of sweet honey
# Instructions:
01 -
Set your oven to 425°F (220°C) to warm it up.
02 -
In a pan, toss chicken pieces with olive oil (3 tablespoons), paprika, ginger, cumin, salt, pepper, and a hint of chili flakes. Add in the bell peppers, fresno peppers, garlic, and shallots, mixing them all together to coat everything well.
03 -
Pop the pan into the hot oven and cook for about 25 minutes. The chicken should be cooked through, and the veggies soft.
04 -
While the chicken cooks, pour cornstarch onto a plate. Cover the block of feta in the cornstarch, making sure every side is coated. Heat olive oil (1 tablespoon) in a skillet over medium heat and fry the feta for 2-3 minutes per side until it’s crispy and golden. Move it to a plate and set it aside.
05 -
Grab a bowl and whisk olive oil, lemon juice, honey, and champagne vinegar together. Sprinkle in some salt and pepper and give it another stir.
06 -
Lay chicken and veggies on top of rice (if you’ve got it). Sprinkle with herbs, crumble the crispy feta over everything, and finish it off with a drizzle of your vinaigrette.
# Notes:
01 -
Crunchy feta pairs so well with soft baked veggies and juicy chicken.
02 -
Turn up the heat by using more chili flakes or extra fresno pepper slices.