Crispy Feta Lemon Chicken Rice (Printable Version)
Crispy feta, lemony chicken, and colorful peppers served with rice for a zesty, hearty Mediterranean-style meal.
# What You'll Need:
→ Main Ingredients
01 -
450 g boneless, skinless chicken tenders
02 -
4 tablespoons extra virgin olive oil, divided
03 -
2 teaspoons paprika
04 -
2 teaspoons cumin seeds
05 -
1 teaspoon ground ginger
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Chili flakes, to taste
09 -
4 bell peppers, sliced (red, orange, and yellow preferred)
10 -
1–2 Fresno peppers, seeded and sliced
11 -
2 shallots, thinly sliced
12 -
4 garlic cloves, chopped
13 -
1 block feta cheese (approximately 200 g), patted dry
14 -
60 g cornstarch (1/4 cup)
15 -
Mixed fresh herbs (cilantro, parsley, dill), chopped (approximately 30 g or 3/4 cup)
16 -
Cooked rice, for serving (optional)
→ Lemon Pepper Vinaigrette
17 -
80 ml extra virgin olive oil (1/3 cup)
18 -
2 tablespoons lemon juice
19 -
1 tablespoon champagne vinegar
20 -
2 teaspoons honey
21 -
Salt and pepper, to taste
# Steps to Follow:
01 -
Set the oven to 220°C (425°F) and allow it to heat fully.
02 -
On a large baking sheet, combine chicken tenders, 3 tablespoons olive oil, paprika, cumin seeds, ground ginger, and a generous pinch each of salt, pepper, and chili flakes. Add sliced bell peppers, Fresno peppers, shallots, and chopped garlic. Toss thoroughly until evenly coated.
03 -
Spread the mixture in a single layer and roast for 25 minutes, until the chicken is cooked through and vegetables are tender.
04 -
While the chicken roasts, place the cornstarch in a shallow dish. Coat the block of feta on all sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the coated feta and cook for 2 to 3 minutes on each side until golden and crisp. Remove feta and set onto a plate.
05 -
In a bowl, whisk together extra virgin olive oil, lemon juice, champagne vinegar, and honey. Season to taste with salt and black pepper.
06 -
Arrange roasted chicken and vegetables on plates. Top with generous spoonfuls of mixed fresh herbs. Break the crispy feta into large pieces and scatter over the top. Drizzle with lemon pepper vinaigrette. Serve with cooked rice if desired.
# Additional Notes:
01 -
Pat the feta dry before coating in cornstarch to ensure maximum crispiness and minimize splattering.