❗Ingredients:
For the Chicken and Peppers:
1 lb boneless, skinless chicken tenders
4 tbsp extra virgin olive oil, divided
2 tsp paprika
2 tsp cumin seeds
1 tsp ground ginger
Salt and black pepper to taste
Chili flakes, to taste
4 bell peppers (red, orange, yellow), sliced
1-2 Fresno peppers, seeded and sliced
2 shallots, sliced
4 cloves garlic, chopped
8 oz block of feta cheese, patted dry
1/4 cup cornstarch
3/4 cup fresh herbs (cilantro, parsley, dill)
Optional: cooked rice for serving
For the Vinaigrette:
1/3 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp champagne vinegar
2 tsp honey
Salt and pepper, to taste
❗Instructions:
Preheat the Oven: Set the oven to 425°F (220°C).
Prepare the Chicken and Peppers: On a baking sheet, mix the chicken with 3 tablespoons of olive oil, paprika, cumin, ginger, salt, pepper, and chili flakes. Add in the sliced bell peppers, Fresno peppers, shallots, and garlic. Toss everything together to coat well. Roast in the preheated oven for 25 minutes, or until the chicken is fully cooked and the vegetables are tender.
Crisp the Feta: In a shallow bowl, coat the feta block with cornstarch on all sides. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the feta, cooking for 2-3 minutes on each side until golden and crispy. Transfer the feta to a plate once done.
Make the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, honey, salt, and pepper until well combined.
Serve: Place the roasted chicken and peppers on a serving dish. Break the crispy feta over the top and sprinkle with fresh herbs. Drizzle the vinaigrette over everything. Serve with rice, if desired, and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
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