Crispy Feta with Lemon Pepper Chicken and Rice is a Mediterranean-inspired dish that’s bursting with bold flavors and vibrant colors. This recipe pairs tender, spiced chicken with roasted bell peppers, creamy yet crispy feta, and fresh herbs. Topped with a tangy vinaigrette and served over rice, it’s the perfect balance of savory, zesty, and satisfying.
Why You Will Love Crispy Feta with Lemon Pepper Chicken and Rice
- Bold Mediterranean Flavors: The blend of spices, fresh herbs, and tangy vinaigrette creates a flavor-packed meal.
- Texture Galore: Juicy chicken, roasted vegetables, crispy feta, and fluffy rice make every bite a delight.
- Customizable: Swap out vegetables or adjust the spice level to suit your taste.
- Easy Elegance: Looks fancy but is simple to prepare, making it great for weeknights or dinner parties.
- Nutrient-Rich: A wholesome, balanced dish with protein, healthy fats, and vibrant vegetables.
Ingredients Notes for Crispy Feta with Lemon Pepper Chicken and Rice
- Chicken Tenders (1 pound): Perfectly portioned and cook quickly. Substitute with chicken breasts or thighs if preferred.
- Extra Virgin Olive Oil (4 tablespoons): Adds flavor and helps achieve the perfect roast.
- Spices: Paprika, cumin seed, and ground ginger lend warmth and complexity to the chicken.
- Bell Peppers (4): Red, orange, and yellow peppers add sweetness and vibrant color.
- Fresno Peppers (1-2): Provide mild heat. Adjust quantity or substitute with chili peppers for more spice.
- Shallots and Garlic: Bring aromatic depth to the dish.
- Feta Cheese (8 ounces): A block of feta crisps beautifully. Crumbled feta won’t have the same effect.
- Cornstarch (¼ cup): Ensures a golden, crispy crust on the feta.
- Mixed Fresh Herbs (¾ cup): Cilantro, parsley, and dill add brightness and freshness.
- Rice (Optional): Serves as a neutral, hearty base to soak up all the flavors.
Ingredients Notes For Crispy Feta with Lemon Pepper Chicken and Rice
- Extra Virgin Olive Oil (⅓ cup): The foundation of a smooth, flavorful dressing.
- Lemon Juice (2 tablespoons): Adds a tangy zing.
- Champagne Vinegar (1 tablespoon): Brings subtle acidity; substitute with white wine vinegar if needed.
- Honey (2 teaspoons): Balances the acidity with a touch of sweetness.
Kitchen Equipment Needed
- Baking sheet
- Mixing bowls
- Shallow bowl for cornstarch
- Large skillet
- Plate for crispy feta
- Whisk or fork for vinaigrette
How to Make Crispy Feta with Lemon Pepper Chicken and Rice
- Prepare the Oven: Preheat the oven to 425°F.
- Season the Chicken and Vegetables:
- On a baking sheet, toss the chicken with 3 tablespoons of olive oil, paprika, cumin, ginger, salt, pepper, and chili flakes.
- Add the bell peppers, fresno peppers, shallots, and garlic. Toss everything together to coat evenly.
- Bake for 25 minutes or until the chicken is cooked through and the vegetables are tender.
- Make the Crispy Feta:
- Place cornstarch in a shallow bowl. Pat the feta block dry, then coat it on all sides with the cornstarch.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the feta block and cook for 2-3 minutes on each side, until golden and crispy. Transfer the feta to a plate.
- Prepare the Vinaigrette:
- In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, and honey. Season with salt and pepper to taste.
- Assemble and Serve:
- Layer cooked rice (if using) onto a plate or serving dish. Top with the roasted chicken and vegetables.
- Sprinkle fresh herbs generously over the top.
- Break the crispy feta into chunks and scatter it over the dish.
- Drizzle with the vinaigrette, serve, and enjoy!
Serving and Storage Tips
- Serving: Pair with a side salad or crusty bread for a complete Mediterranean-inspired meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat chicken and vegetables in the oven at 350°F or in a skillet. The crispy feta is best enjoyed fresh but can be reheated briefly in a hot pan.
Variations
- Vegetarian Option: Replace chicken with chickpeas or roasted eggplant for a plant-based version.
- Grain Swap: Serve with quinoa, couscous, or cauliflower rice instead of traditional rice.
- Add More Veggies: Include zucchini, cherry tomatoes, or red onions for added variety.
Helpful Notes
- To ensure crispy feta, pat the cheese block dry before coating it with cornstarch.
- Don’t overcook the feta; it should be golden and crispy on the outside but creamy inside.
- Use fresh herbs liberally—they elevate the dish and balance the richness of the feta and chicken.
Tips from Well-Known Chefs
- Yotam Ottolenghi: “Always use the freshest herbs you can find for Mediterranean dishes—they add life to the plate.”
- Ina Garten: “Layer flavors with quality olive oil—it makes all the difference in vinaigrettes and marinades.”
- Jamie Oliver: “Roast vegetables at high heat to bring out their natural sweetness and achieve caramelized edges.”
Frequently Asked Questions (FAQ)
Can I use pre-crumbled feta?
Pre-crumbled feta won’t work for this recipe. Use a block for the perfect crispy exterior.
What’s a good substitute for champagne vinegar?
White wine vinegar or apple cider vinegar are excellent alternatives.
Can I make this dish ahead of time?
Yes, the chicken and vegetables can be roasted in advance and reheated before serving. Prepare the crispy feta and vinaigrette fresh for the best results.
Is there a gluten-free option for crispy feta?
Substitute cornstarch with arrowroot powder for a gluten-free alternative.
What’s the best way to ensure juicy chicken?
Avoid overcooking. Use a meat thermometer and remove the chicken from the oven when it reaches an internal temperature of 165°F.
Crispy Feta with Lemon Pepper Chicken and Rice is a vibrant, satisfying meal that’s sure to impress. Enjoy the bold Mediterranean flavors and delightful textures in every bite!
