Crispy Lemon Chicken (Print Version)
# Ingredients:
→ Protein
01 -
225g block of feta cheese, dried with a towel
02 -
454g chicken tenders, skinless and boneless
→ Vegetables
03 -
1 ½ fresno peppers, sliced and seeds removed
04 -
4 garlic cloves, minced
05 -
2 shallots, thinly sliced
06 -
4 bell peppers (yellow, red, and orange), cut into strips
→ Herbs and Seasonings
07 -
¾ cup chopped fresh herbs (parsley, cilantro, and dill)
08 -
2 tsp whole cumin seeds
09 -
2 tsp smoked paprika
10 -
Chili flakes, adjust based on how spicy you want it
11 -
Kosher salt and pepper, as needed
12 -
1 tsp ground ginger
→ Pantry Items
13 -
Cooked rice (optional, for serving)
14 -
¼ cup cornstarch
15 -
4 tbsp olive oil, extra virgin (for the chicken)
→ Vinaigrette
16 -
1 tbsp champagne vinegar
17 -
2 tsp honey
18 -
⅓ cup olive oil, extra virgin
19 -
2 tbsp fresh lemon juice
# Instructions:
01 -
Set your oven to heat up to 425°F (220°C).
02 -
Grab a sheet pan and toss the chicken tenders with paprika, cumin, ground ginger, 3 tablespoons olive oil, and some chili flakes, salt, and pepper. Add the garlic, fresno peppers, shallots, and bell peppers, making sure everything is well-coated.
03 -
Roast in the oven for about 25 minutes, until the chicken is cooked through and the veggies soften.
04 -
Pour some cornstarch into a shallow dish. Roll the feta block around in the cornstarch to cover all sides. On medium heat, drizzle 1 tablespoon olive oil in a pan. Fry the feta for 2-3 minutes on each side until crispy and golden, then set it on a plate.
05 -
Mix together lemon juice, honey, champagne vinegar, and olive oil in a bowl. Sprinkle in some salt and pepper and give it a good whisk.
06 -
Spoon the chicken and peppers over rice (if you're using it). Top with crispy feta pieces and sprinkle the fresh herbs over it. Finish by pouring the vinaigrette generously on top.