Crispy Feta with Lemon Pepper Chicken and Rice 

 Crispy Feta with Lemon Pepper Chicken and Rice 

Ingredients:
For the Chicken and Vegetables:
1 pound boneless skinless chicken tenders
4 tablespoons extra virgin olive oil (divided)
2 teaspoons paprika
2 teaspoons cumin seeds
1 teaspoon ground ginger
Kosher salt and black pepper (to taste)
Chili flakes (to taste)
4 bell peppers, sliced (red, orange, and yellow)
1-2 Fresno peppers, seeded and sliced
2 shallots, sliced
4 cloves garlic, chopped
1 (8-ounce) block feta cheese, patted dry
1/4 cup cornstarch
3/4 cup mixed fresh herbs (cilantro, parsley, and dill)
Optional: rice for serving
For the Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon champagne vinegar
2 teaspoons honey
Instructions:
Prepare the Chicken:
In a large bowl, combine the chicken tenders with 2 tablespoons of olive oil, paprika, cumin seeds, ground ginger, salt, black pepper, and chili flakes. Toss to coat the chicken evenly.
Cook the Vegetables:
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced bell peppers, Fresno peppers, shallots, and garlic. Sauté for about 5-7 minutes, or until the vegetables are tender. Remove from the skillet and set aside.
Crispy Feta:
In a shallow dish, coat the patted dry feta cheese block with cornstarch, ensuring it’s evenly covered.
In the same skillet, add a little more olive oil if needed and heat over medium-high heat. Carefully add the feta cheese and cook for about 2-3 minutes on each side, or until golden and crispy. Remove from the skillet and set aside.
Cook the Chicken:
In the same skillet, add the marinated chicken tenders. Cook for about 5-7 minutes, or until cooked through and golden brown on the outside.
Make the Vinaigrette:
In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, and honey. Season with salt and pepper to taste.
Serve:
On a serving platter, arrange the sautéed vegetables, crispy feta, and lemon pepper chicken. Drizzle with the vinaigrette and sprinkle with mixed fresh herbs. Serve with rice if desired.