Baked Chicken Crispy Feta Vinaigrette (Print-Friendly Format)
Chicken, peppers, and golden feta served with fresh herbs and a zesty vinaigrette for a hearty main dish.
# Required Ingredients:
→ Main
01 -
225 g boneless, skinless chicken tenders
02 -
2 tablespoons extra virgin olive oil, divided
03 -
1 teaspoon paprika
04 -
1 teaspoon cumin seeds
05 -
0.5 teaspoon ground ginger
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Chili flakes, to taste
09 -
2 bell peppers, sliced (red, orange, or yellow)
10 -
0.5–1 Fresno pepper, seeded and sliced
11 -
1 shallot, thinly sliced
12 -
2 garlic cloves, finely chopped
→ Crispy Feta
13 -
115 g feta cheese block, patted dry
14 -
2 tablespoons cornstarch
→ Garnish
15 -
60 ml mixed fresh herbs (cilantro, parsley, dill), roughly chopped
→ Vinaigrette
16 -
2.5 tablespoons (40 ml) extra virgin olive oil
17 -
1 tablespoon (15 ml) freshly squeezed lemon juice
18 -
0.5 tablespoon (7 ml) champagne vinegar
19 -
1 teaspoon (7 g) honey
20 -
Salt and black pepper, to taste
→ Optional
21 -
Cooked rice, for serving
# How to Make It:
01 -
Heat the oven to 220°C. Position a rack in the centre.
02 -
On a baking sheet, combine chicken tenders with 1.5 tablespoons olive oil, paprika, cumin seeds, ground ginger, salt, pepper, and chili flakes. Add sliced bell peppers, Fresno pepper, shallot, and chopped garlic. Toss thoroughly to coat everything in seasoning and oil.
03 -
Spread chicken and vegetables in a single layer. Roast in the preheated oven for 25 minutes, or until chicken is cooked through and vegetables are tender.
04 -
While the chicken bakes, coat the feta block evenly with cornstarch. Heat 0.5 tablespoon olive oil in a 25 cm cast-iron skillet over medium heat. Add the feta and cook for 2–3 minutes per side, until golden brown and crisp. Remove and set aside.
05 -
In a small mixing bowl, whisk together 2.5 tablespoons olive oil, lemon juice, champagne vinegar, honey, salt, and pepper until emulsified.
06 -
Arrange hot, roasted chicken and vegetables on plates. Scatter mixed fresh herbs over the top. Break the crispy feta into pieces and distribute over the dish. Drizzle generously with vinaigrette. Serve immediately, with rice if desired.
# Additional Information:
01 -
Pat the feta dry thoroughly to achieve an optimal crisp exterior when pan-frying.
02 -
Thicker slices of pepper and shallot retain their texture better during roasting.