Description
This Baked Chicken with Crispy Feta and Vinaigrette is a one-pan, flavor-packed dinner that comes together in under 30 minutes. Juicy chicken tenders are seasoned with warming spices, roasted with sweet peppers and shallots, topped with golden crispy feta, and drizzled with a zesty lemon vinaigrette. It’s the perfect balance of hearty, fresh, and downright delicious.
Ingredients
For the Chicken & Vegetables:
½ pound boneless skinless chicken tenders
2 tablespoons extra virgin olive oil
1 teaspoon paprika
1 teaspoon cumin seed
½ teaspoon ground ginger
Kosher salt and black pepper, to taste
Chili flakes, to taste
2 bell peppers, sliced (red, orange, or yellow)
½–1 Fresno pepper, seeded and sliced
1 shallot, sliced
2 garlic cloves, chopped
For the Crispy Feta:
4 ounces feta cheese block, patted dry
2 tablespoons cornstarch
½ tablespoon extra virgin olive oil (for pan-frying)
Fresh Herbs & Optional:
⅓ cup mixed fresh herbs (cilantro, parsley, dill), chopped
Optional: rice, for serving
For the Vinaigrette:
2½ tablespoons extra virgin olive oil
1 tablespoon lemon juice
½ tablespoon champagne vinegar
1 teaspoon honey
Salt and black pepper, to taste
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Season Chicken & Veggies: On a large baking sheet, toss chicken tenders with 1½ tbsp olive oil, paprika, cumin seed, ground ginger, salt, pepper, and chili flakes. Add bell peppers, Fresno pepper, shallot, and garlic. Toss everything to coat evenly.
Bake: Roast for 25 minutes until chicken is fully cooked and vegetables are tender.
Crisp the Feta: While chicken bakes, coat the feta block in cornstarch. Heat ½ tbsp olive oil in a skillet over medium heat. Cook the feta for 2–3 minutes per side until golden and crispy. Transfer to a plate.
Make the Vinaigrette: Whisk together olive oil, lemon juice, champagne vinegar, honey, salt, and pepper in a small bowl.
Assemble & Serve: Top the baked chicken and veggies with chopped herbs, break the crispy feta over the top, and drizzle with vinaigrette. Serve with rice if desired.
Notes
Don’t skip the cornstarch when crisping the feta—it’s what gives you that perfect crust!
No Fresno pepper? Substitute with red chili flakes or a small red chili of your choice.
For extra texture, broil the tray for the last 2–3 minutes, watching closely to avoid burning.
Leftovers reheat best in a skillet to keep the feta crisp.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main course
- Method: Baking + Pan Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 730 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg