Lemon Pepper Chicken with Crispy Feta Cheese

Prep Time: 25 mins | Cook Time: 30 mins | Course: Dinner | Serves: 6

Tangy herb and cumin-flavored chicken tenders, peppers, zucchini, and red onion with crispy fried feta cheese over a bed of rice. This full-flavored dish is great with a squeeze of lemon overall and a side of naan bread. Inspired by Tieghan Gerard of Half Baked Harvest https://www.halfbakedharvest.com/crispy-feta-with-lemon-pepper-chicken/  

1 lb chicken tenders

2 Tbsp olive oil

7 cloves garlic, minced

1 Tbsp paprika

1 tsp ground ginger

Salt and pepper, to taste

Chili flakes, to taste

3 zucchini, sliced

16 oz mini peppers, seeded and sliced

1 jalapeno, seeded and sliced into rounds

1 red onion, sliced thin

Cooked rice, optional

Crispy Feta:

1 8-oz block feta cheese

2 Tbsp corn starch

2 Tbsp olive oil

½ cup mixed herbs such as cilantro, parsley, dill, etc., chopped

1 lemon, halved

Place chicken, olive oil, garlic, paprika, ginger, salt, pepper, and chili flakes in a ziplock bag in the fridge to marinate. When ready to cook, start rice and preheat the oven to 425*. Place chopped zucchini, and peppers on a rimmed baking sheet. Spread the chicken and marinade over the top of the veggies and add the jalapeno and red onion slices over the chicken. Bake for 25 minutes, checking to make sure the chicken is done, and fry the feta. 

Dry the feta cheese with paper towels and coat all sides with the cornstarch. Preheat olive oil in a skillet over medium heat and fry the feta for 2-3 minutes per side. Remove the cheese from the skillet and slice in half lengthwise, and again, so you have 4 triangles. Serve chicken and veggies with juices over rice topped with feta triangles, herbs, and a squeeze of lemon.

https://denosdiner.com/baked-goods/naan-with-garlic-cilantro-butter