As a follow up to the crispy feta I shared a few days ago, this is my favorite dish to pair it with! But let me be honest, I cannot take credit for this recipe. The basis of this one is the one and only Tiegen from Half Baked Harvest. She has inspired me to experiment with unique flavor combinations and to never be afraid of too many spices. If anything, I over spice my meals now… especially chicken.

Now I rarely follow ingredient measurements so I forgive me if this recipe needs a bit more of this or a bit more of that in terms of seasoning. Like I said, just use a bunch of everything so the chicken is coated and almost red in color before baking, and you won’t go wrong.

The basis is there – rice, sheet pan seasoned chicken and peppers, crispy feta, an assortment of herbs, and an easy lemon champagne vinaigrette that I put on anything I possibly can. 

You don’t have to make every element of this dish (if I am honest, you could lose the feta entirely and this dish becomes incredibly easy for weekday family dinners). But if you have the time, do yourself the favor and make it all. It’s a crowd pleaser that I can honestly say as someone who hates remakes the same dishes week after week… makes this weekly! 

So give all the credit to HFH and save this one as a “forever dish” you will never go wrong with. 

INGREDIENTS

1 lb. chicken breast

4 bell peppers (If possible, 2 should be poblano peppers, trust me)

1 jalapeno

3 shallots

4 cloves garlic

Herbs: ¼ cup fresh dill, ¼ cup fresh parsley, ¼ cup fresh cilantro

8 oz. feta in brine

¼ cup potato starch

1 tbsp. Paprika, cumin, ginger

Salt & Pepper

Olive oil

2 cups cooked jasmine  rice (I prefer half white, half brown)

For the vinaigrette – 

¼ cup olive oil

¼ cup champagne vinegar

1 tbsp. honey

2 lemons (juiced)

Serving Size: 4

INSTRUCTIONS

• Preheat oven to 400F.
• Clean and slice chicken into strips. Wash and dice peppers, shallots, jalapeno, and garlic into rough slices. 
• Place chicken and vegetables on a parchment paper-lined baking sheet in one layer. 
• Toss everything  with olive oil and seasonings. *If needed, double seasoning mixture to maximize flavor. 
• Bake for 30 mins. 
• Meanwhile, make rice and whisk together vinaigrette ingredients in a bowl. Set both aside.
• Roughly chop herbs and mix together. Set aside. 
• Lastly, make the crispy feta. (Separate recipe here.) Or simply cut the feta into 1-in blocks, coat with potato starch, and pan fry on a hot skillet with oil for 2-3 mins a side until golden and crispy. 
• Remove the chicken and veggies from the oven. Serve over the rice and top with herbs, feta, and vinaigrette. 
• Enjoy!