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Crispy Feta with Lemon Pepper Chicken And Rice Recipe
Ben Carraoli

Crispy Feta with Lemon Pepper Chicken And Rice Recipe

I have to tell you, making this Crispy Feta with Lemon Pepper Chicken and Rice was an absolute game-changer for my weeknight dinners. The moment I pan-fried the feta, I knew I was onto something special. Each bite bursts with flavor—the tender, zesty chicken, sweet roasted peppers, and that perfectly crispy feta on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 block of feta cheese 200g – Use fresh feta for a creamy, melt-in-your-mouth texture; avoid pre-crumbled.
  • 2 tablespoons cornstarch or arrowroot powder – Helps the feta crisp perfectly in the pan.
  • 2 tablespoons olive oil – Adds richness and ensures even frying.
  • 2 boneless skinless chicken breasts – Choose high-quality chicken for tender, juicy meat.
  • 1 teaspoon paprika – Adds mild smokiness and warmth.
  • ½ teaspoon cumin – Brings a subtle earthy depth to the chicken.
  • ½ teaspoon ground ginger – Enhances flavor with a gentle zing.
  • Salt and pepper to taste – Always season generously.
  • 1 red bell pepper sliced – Fresh, crunchy, and sweet.
  • 1 yellow bell pepper sliced – Adds vibrant color and sweetness.
  • 1 orange bell pepper sliced – For visual appeal and flavor balance.
  • 1 shallot thinly sliced – Adds a mild, sweet onion flavor.
  • 3 cloves garlic minced – Essential for aromatic depth.
  • 1 cup uncooked rice – Jasmine or basmati works beautifully.
  • 2 tablespoons olive oil for dressing – Simple vinaigrette base.
  • 1 tablespoon champagne vinegar – Brightens the flavors.
  • 1 teaspoon honey – Balances acidity with a touch of sweetness.
  • ½ teaspoon chili flakes – Optional for heat.
  • Fresh herbs like cilantro and dill – Adds freshness and color.

Method
 

  1. Start by seasoning the chicken breasts with paprika, cumin, ginger, salt, and pepper. Roast them on a baking sheet until golden and cooked through. I like to use the same sheet for the peppers—it keeps all the flavors together.
  2. Add sliced bell peppers, shallots, and garlic to the pan with the chicken. Roast everything together until soft and fragrant. I love how the colors pop on the plate and how the roasted aroma fills the kitchen.
  3. While the chicken and veggies are roasting, cook the rice according to package instructions. Fluffy rice is essential here because it absorbs all the delicious juices from the chicken and peppers.
  4. Pat the feta dry, coat it lightly with cornstarch, and pan-sear in olive oil until crispy and golden on each side. I find that a gentle sizzle and careful flipping make all the difference for a perfect crust.
  5. Whisk together olive oil, champagne vinegar, honey, chili flakes, salt, and pepper. Drizzle over the finished dish for an extra layer of tangy, sweet flavor. I like to make this last so it stays fresh and vibrant.
  6. Spoon rice onto plates, layer roasted chicken and peppers on top, and break crispy feta over the vegetables. Drizzle the vinaigrette and sprinkle fresh herbs generously. I always finish with extra herbs—it makes the dish look restaurant-worthy.

Notes

  • I like to pat the chicken dry before seasoning for a crispier finish.
  • Toast your rice lightly in a bit of olive oil for added nuttiness.
  • Let the feta sit in cornstarch for a minute before frying; it crisps better.
  • Fresh herbs make a huge difference, don’t skip them.
  • Use a non-stick pan for the feta to avoid sticking.