Baked Chicken with Crispy Feta & Vinaigrette
This vibrant and flavor-packed Baked Chicken with Crispy Feta & Vinaigrette features tender chicken tenders roasted with sweet bell peppers, garlic, and aromatic spices, then topped with crispy feta and a zesty herb vinaigrette. Serve it over rice for a colorful and satisfying meal that’s both healthy and impressive—perfect for weeknights or casual entertaining.
Ingredients
- Chicken & Veggies
- 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 to taste
- Chili flakes to taste
- 4 bell peppers sliced (use a mix of red, orange, and yellow)
- 1 –2 fresno peppers seeded and sliced
- 2 shallots sliced
- 4 cloves garlic chopped
- Crispy Feta
- 1 8 oz block feta cheese, patted dry
- ¼ cup cornstarch
- Vinaigrette
- ⅓ cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon champagne vinegar
- 2 teaspoons honey
- Fresh Herbs
- ¾ cup mixed fresh herbs cilantro, parsley, and dill
- Optional for Serving
- Cooked rice
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, toss chicken with 2 tablespoons olive oil, paprika, cumin seed, ginger, salt, pepper, and chili flakes.
- On a sheet pan, spread bell peppers, fresno peppers, shallots, and garlic. Drizzle with 2 tablespoons olive oil. Nestle the chicken pieces on top.
- Toss feta block in cornstarch to coat. Place on the pan with veggies and chicken.
- Bake for 20–25 minutes, or until the chicken is cooked through and feta is golden and crispy.
- Meanwhile, make vinaigrette: whisk together olive oil, lemon juice, vinegar, and honey.
- Remove pan from oven, sprinkle with fresh herbs, and drizzle with vinaigrette.
- Serve as is or over rice.
Notes
- Crispy feta works best with a firm block—avoid pre-crumbled versions.
- For added richness, drizzle with a spoonful of the pan juices before serving.
- Great with quinoa or cauliflower rice for a low-carb option.