Description
Spicy feta chicken topped with creamy roasted red pepper sauce served over bright lemon jasmine rice. Bold, fresh, and perfect for weeknight dinners or meal prep.
Ingredients
Chicken:
- 1 lb boneless skinless chicken breast
- 2/3 cup chicken stock
- Olive oil, for cooking
- Salt, to taste
- Fresh cracked black pepper, to taste
- Red pepper flakes (optional)
- Fresh thyme leaves (optional)
Feta Sauce:
- 4 oz feta cheese
- 1 small shallot, chopped
- 1/4 cup roasted red bell peppers, chopped
- 1/2 tablespoon minced garlic
- 1/2 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 3 tablespoons chicken stock or water
- 1/4 teaspoon cayenne powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Lemon Rice:
- 2 cups jasmine rice
- 2 3/4 cups chicken stock
- Zest and juice of 2 lemons
- 2 tablespoons butter
- Salt, to taste
Instructions
- Rinse rice and cook with 2 3/4 cups chicken stock for 15–18 minutes until tender.
- Stir in butter, lemon zest, and juice. Season and fluff.
- Blend all feta sauce ingredients until smooth and creamy.
- Season chicken with salt and pepper.
- Sear chicken in olive oil 5–6 minutes per side.
- Add 2/3 cup chicken stock, cover, and simmer until internal temperature reaches 165°F.
- Spoon feta sauce over warm chicken.
- Serve over lemon rice and garnish as desired.
Notes
- Pound chicken breasts slightly for even thickness and cooking.
- Allow chicken to rest 5 minutes before slicing for juicier results.
- Add extra lemon zest for brighter citrus flavor.
- Thin sauce with a splash of warm water if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Mediterranean-inspired