Crispy Feta Lemon Chicken (Print Version)
# Ingredients:
→ Protein
01 -
454g boneless, skinless chicken tenders
02 -
225g feta cheese block, patted dry
→ Vegetables
03 -
4 bell peppers (red, orange, and yellow), sliced
04 -
1 ½ fresno peppers, seeded and sliced
05 -
2 shallots, sliced
06 -
4 cloves garlic, chopped
→ Herbs and Seasonings
07 -
2 tsp paprika
08 -
2 tsp cumin seed
09 -
1 tsp ground ginger
10 -
Kosher salt and black pepper, to taste
11 -
Chili flakes, to taste
12 -
¾ cup mixed fresh herbs (cilantro, parsley, and dill)
→ Pantry Items
13 -
4 tbsp extra virgin olive oil (for chicken)
14 -
¼ cup cornstarch
15 -
Cooked rice (optional)
→ Vinaigrette
16 -
⅓ cup extra virgin olive oil
17 -
2 tbsp lemon juice
18 -
1 tbsp champagne vinegar
19 -
2 tsp honey
# Instructions:
01 -
Preheat the oven to 425°F (220°C).
02 -
On a baking sheet, combine chicken tenders with 3 tablespoons olive oil, paprika, cumin, ginger, and a pinch each of salt, pepper, and chili flakes. Add the bell peppers, fresno peppers, shallots, and garlic, tossing to coat everything evenly.
03 -
Bake for 25 minutes, until chicken is thoroughly cooked and vegetables are tender.
04 -
Place cornstarch in a shallow bowl. Coat all sides of the feta block with cornstarch. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the feta for 2-3 minutes per side until golden and crisp. Transfer to a plate.
05 -
In a bowl, whisk together olive oil, lemon juice, champagne vinegar, and honey. Season with salt and pepper to taste.
06 -
Serve the chicken and peppers over rice (if using), garnished with fresh herbs. Break the crispy feta over the top and drizzle with vinaigrette.