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This plate of Crispy Feta with Lemon Pepper Chicken and Rice is full of flavor, color, and deliciousness. It’s going to become a new favorite. Crispy pan-fried feta cheese paired with spicy garlic chicken, peppers, and severed over rice. When you’re in need of an easy, vibrant, and fresh – yet still totally exciting dinner, make this. Every bite is layered with delicious Middle Eastern inspired flavor. It’s hard to beat crispy feta!
Leave it to me to figure out a way to turn a block of feta cheese into dinner. It’s no secret that I love to use feta in many ways, but this might just be my favorite. It’s crispy, warm, melty, and so delicious. It has fragrant roasted peppers…plus chicken to balance things out.
How this dish really came to fruition is something I could never fully explain. It was 100% created within my head. And while I had no idea what to call the recipe, I’ve been so excited to share it. This really is a new favorite.
So much incredible flavor here, so simple, and just delicious!
Details
While things might seem complicated, I promise I made this as simple as possible. Since the chicken takes the longest to cook, start here. I decided to roast it up with a mix of paprika, cumin, and ginger. All simple Middle Eastern spices.
To that same pan, I added a ton of bell peppers…red, orange, and yellow, then shallots and garlic.
Everything roasts together, creating the most fragrant dish. The chicken and peppers alone are a meal in itself.
But the feta makes everything better! The feta was the real reason for the idea of this whole meal. Basically, I wanted to turn a block of crispy feta cheese into dinner. I also knew I wanted peppers and rice, then I built out the recipe from there.
The feta is actually so simple. You need a block of feta cheese and either cornstarch or arrowroot powder. The cornstarch helps the feta to crisp nicely in the skillet. Use a little olive oil to pan-sear the feta and that’s it. It needs nothing more.
For serving, I whisked up a simple vinaigrette with olive oil, champagne vinegar, honey, chili flakes, salt, and pepper.
And then rice, you really do need rice. Rice, or even orzo, would be good too – but I love rice with this dish. Spoon the chicken and peppers over warm rice, then break the feta over the peppers. Next, take the vinaigrette and pour it over everything, then add lots and lots of fresh herbs…cilantro and dill are my usual mix.
Oh, and we can forget the naan, it’s great for scooping. My ideal meal any night of the week!
Looking for fun dinners? Here are my favorites:
Easy Baked Cheesy Cauliflower Pizzas
One Pot Creamy Penne Alfredo with Spicy Arugula
Turkish Eggs with Chile Butter and Whipped Feta
Lastly, if you make this
Crispy Feta with Lemon Pepper Chicken and Rice be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Feta with Lemon Pepper Chicken and Rice
Servings: 4
Calories Per Serving: 770 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound boneless skinless chicken tenders
- 4 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons cumin seed
- 1 teaspoon ground ginger
- kosher salt and black pepper
- chili flakes
- 4 bell peppers, sliced I used red, orange, and yellow
- 1-2 fresno peppers, seeded and sliced
- 2 shallots, sliced
- 4 cloves garlic, chopped
- 1 8 ounce feta cheese block, patted dry
- 1/4 cup cornstarch
- 3/4 cup mixed fresh herbs, cilantro, parsley, and dill
- optional rice for serving
Vinaigrette
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
Instructions
- 1. Preheat the oven to 425° F. 2. On a baking sheet, toss together the chicken, 3 tablespoons olive oil, paprika, cumin, ginger, and a pinch each of salt, pepper, and chili flakes. Add the bell peppers, fresno, shallots, and garlic and toss with the chicken. Bake 25 minutes, until cooked through. 3. Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the block of feta and toss to coat all sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the feta and cook for 2 to 3 minutes per side, until golden and crisp. Transfer the feta to a plate.4. To make the vinaigrette, combine all ingredients in a bowl. Season with salt and pepper. 5. Serve the chicken and peppers topped with fresh herbs. Break the crispy feta overtop. Pour over the vinaigrette. I'd add rice, then enjoy!
Made as directed and it was absolutely delicious. Will make again.
Hi Janet,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
Made this last night, really quick and easy to prep the chicken and peppers and toss in the oven while working on the herb salad, feta and vinaigrette. End result was delicious and flavorful. I actually paired with rice and your homemade tortilla recipe. The fresh tortilla, crispy feta, vinaigrette, and herb salad was *mwah, chefs kiss. Sooo Delicious!
Hey Scherrie,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
This was so delicious, so easy, and so perfect that I almost don’t know what to say. My son (age 20) said, “I know I say this every time, but this was my favorite Half Baked Harvest recipe yet.” It has gotten to the point that when the family asks “What is for dinner?”, if I say “something from Half Baked Harvest,” they are thrilled. They don’t care what it is!
Sorry to gush, but it’s completely sincere.
Hey Alice,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) Awe thanks so much for your kind message!! xTieghan
Just had this for dinner. What an EASY flavorful meal! I swear I could eat this every day! It is easily one of my favorites… so far, of course. We served it on rice, which really soaked in the flavors from the spices and vinaigrette. But the hubs said he this meal with or without rice. That says a lot for a guy who loves just about anything on rice (who doesn’t, amirite?). Can’t wait to make this again!
Hey Kristie,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
I loved this dish and so did my husband and all three kids! Great mix of flavors!
Hey Astrid,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
This looks utterly delicious and can’t wait to make it. Since I’m a vegetarian ( dairy is ok), I’m wondering if I could use Gardein chicken tenders instead and keep the rest of the recipe as is. I’ll give it a try soon since I’m very keen on trying these flavors ?
Hi Annu,
Sure, that will work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xT
Great base recipe! We made this more Mediterranean than middle eastern. Tripled the chicken (thighs instead of tenders), used smoked paprika, oregano, and cumin for the spices, red onion in addition to shallots, plus added chick peas and a sliced lemon, a mix of red and white wine vinegars and a bit of dijon mustard for the vinaigrette, and garnished with parsley and fresh oregano. I spread all of this over 2 baking sheets, and broiled at the end to get a char. I think you could also add tomatoes, artichokes, and olives. Of course what makes it is the fried feta! I used 2 blocks and sliced them horizontally and then each of those blocks in 4 wedges. Make sure to dry off the cheese before dredging in cornstarch, cook in a very hot pan and don’t touch it for at least 2 minutes, otherwise the coating falls off.
All of that being said, I think the recipe could be made exactly as-is with great results!
Hey Michele,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback and what worked well for you! I am so glad it was enjoyed. Have a great week! ?xxT
Delicious sheet pan chicken & bell pepper meal with mixed herbs as the green salad component & topped with the piéce de résistance- crispy outer-coated warm feta & the yummy uber simple vinaigrette. ?
My only confusion was the large 18 oz amt of feta. Seemed excessive & wasn’t until I was about to pop it in the frying pan that I realized it was “one“ 8oz block. Ha ha. Next time I will cut it into 4 individual pieces & fry them that way. The large block was a bit unwieldy. More crispy too w more surface area I would think. Thanks!
It’s one 8 ounce block of feta not 18 ounce.
Hey Elizabeth,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Sorry for the confusion with the feta! Have a great week! ?xxT
Your comment about the 18oz made me laugh out loud. I first read it that way. Glad we both figured it out. ?
Absolutely wonderful!
Hey Barbara,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
This dish was truly awesome! The chicken, peppers, garlic and shallots paired really well with the crispy feta and the lemony vinegarette. I did use the tip from these comments and broiled the peppers the last couple of minutes to get a great char. Thanks Tieghan as usual!
Hey David,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Ground cumin seed or whole?
Hey Carol,
For this recipe you will want to use ground cumin. Please let me know if you have any other questions, I hope you love the recipe! xx
Amazing recipe! Used grilled chicken thighs instead of baking (used same spices on thighs). Cooked the veggies as directed. Had to broil the peppers at the end to achieve char, but my sheet pan may or may not have been too small lol. Overall a 10 out of 10 recipe!
Hey Andrew,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
I just read your remark about ground cumin vs cumin seed. I used cumin seed, not ground, as per ingredient list. It was fine. Usually if ground cumin is to be used, that’s what it says.
Hi Janet,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) Sorry for any confusion! xTieghan
Delicious! Served over brown rice and followed recipe to a T. My kids even ate it. No leftovers! Thank you!
Hey Jessica,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
Would the air fryer work on tHe Feta block ?
Hey Leah,
Sorry, I have never tried that so I honestly don’t know the results that it would give. Let me know if you give it a try, I hope you love the recipe! xx
I searched for a block of feta today and could not find it…..only crumbles. Any thoughts on another cheese that I could cut into a block and cook? Mozzarella?? Definitely not the same flavor it there’s only so many stores I want to go to! Thanks
Hey Maureen,
Halloumi would also work well here! Let me know if you give the recipe a try, I hope you love it! xTieghan
This looks utterly delicious and can’t wait to make it. Since I’m a vegetarian ( dairy is ok), I’m wondering if I could use Gardein chicken tenders instead and keep the rest of the recipe as is. I’ll give it a try soon since I’m very keen on trying these flavors ?
Hey there,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx
How could you make this vegetarian? Could you do lentils instead of chicken? Your recipes look so good. Would it be possible to add notes to your recipes for a vegetarian option. Thanks
Hi Mary Beth,
I think cauliflower would be a great option in place of the chicken. Please let me know if you have any other questions, I hope you love the recipe!! xTieghan