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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!
Wow! This recipe was delicious!! I used thighs instead of tenders. All the flavors came together so yummy! I will be definitely making this again!
Hey Gabby,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
Amazing!
Tieghan! You knocked it out of the park again. This was so delicious! Made it two nights ago. Crispy feta, that champagne vinaigrette is so key and just wow! 🙂 loved it!!!!
Hi Melanie,
Perfect!! I am so glad to hear that this recipe was enjoyed, thanks a lot for trying it out! Have a great holiday weekend!?? xxT
This was delicious! I’m not a huge fan of rice so I’m glad it was still super good without it.
Hey Sara,
Awesome!! Love to hear that this recipe was a hit, thanks for making it and sharing your feedback!! 🙂
This recipe is a keeper. I used halloumi cheese because that is what we had on hand.
Hey Jennifer,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan
This was delicious’!!I didn’t have the Fresno peppers , but it was a still a tasty and wonderful dish!
Thank you!
Hi Joan,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
I knew this was going to be good but oh my, beyond yummy!! Total flavor bomb that’s easy to prepare. Only change was slicing and coating the feta so we had individual crispy slices. Can’t wait to make again!
Hi Nancy,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
Just made this for dinner, it’s absolutely delicious! Will definitely be making it again
Hi Holly,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
I made this last night – it was delightful to both look at and enjoy. This is absolutely a keeper. Thanks!!
Hi Butch,
Happy Monday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback!! Have the best week:) xx
I made this for dinner tonight and it was absolutely divine. This is a keeper in our dinner rotation.
Hey Rachel,
Thanks so much for your comment! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
This recipe is fantastic! I loved the saltiness of the crispy feta against the sweetness of the peppers and the tang of the vinaigrette. Superb!
Hey Stephanie,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
I had guests over for dinner tonight and they flipped for this recipe! The flavor profile between the spicy chicken, crispy feta and herbs is incredible. So so flavorful.
Hey Meg,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
I made this tonight and it was delicious. I cooked the peppers for 10 minutes before adding the chicken. The chicken cooked in about 12 minutes. If you don’t like a lot of salt, don’t add salt as the feta is salty enough. I also cooked the feta block for 15 minutes so it was soft enough to break up. It’s definitely something I would make again as everyone really liked it.
Hey Dawn,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
Made this tonight and it was fantastic! My husband and I had to stop ourselves from eating it all! I added some mushrooms and yellow squash to the peppers since I had them on hand. I also added some arugula with the herbs. Chicken and veggies cooked more in the 18-20 minute range for me. Will definitely make this again.
Hey Jess,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Another fantastic recipe! I cooked it for about 20 minutes and the chicken was just right and the bell peppers were mostly perfect but I would maybe throw them in for a couple extra minutes next time. The chicken seasoning was so delightful and flavorful. Then the crispy feta and the vinaigrette put this over the top! I added some arugula on top for some greens and can’t wait to eat this again tomorrow. Thank you!
Hey Veronica,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
I made this tonight for my family. It was a big hit especially with my children. This is a keeper and will definitely make again.
Hey Shermayne,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan