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Tender + juicy pan fried chicken, topped with melty feta cheese + crunchy chili oil + topped with avocado + a honey drizzle.
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Creator: Leslie Stokes
30 minute busy mom dinners are all about simplicity + flavor and I try to keep it healthy for the most part. This series started off with just a few recipes in mind and has now become a weekly recipes that I share. I am so glad it has been able to help so many people get through the dinner time struggle and get something yummy + easy on the table.Â
This recipe was definitely inspired by my love of the flavor combo of crunchy chili onion oil/paste + feta cheese! I like to fry my eggs in it, put it on my avocado toast and top it with feta. The combo of the spices + the creaminess of the feta is out of this world! You add chicken to the mix and you have a winner winner, chicken dinner, for sure!
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Ingredients:
chicken breast or thighs– If using chicken breast, I suggest tenderizing them with a meat tenderizing malletÂ
paprika
garlic powder
onion powder
oreganoÂ
salt + pepper
feta cheese– you can sub for ricotta or mozzarella
crunchy chili oil/paste– each brand may call it something different, but I like to grab this at trader joe’s or the Kinders brand at Walmart (shop it here)
avocado
honey
zucchini
***see full recipe below
Shop all of the ingredients for this dinner here!
The Prep:
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I start this meal, by blending together the spices and tenderizing the meat. I then will heat up the skillet and season up the chicken. Over medium high heat, you are looking at about 4-5 minutes of cook time per each side of chicken, you want a nice browned breast.
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While the chicken is cooking, chop up the zucchini and preheat the oven.
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Once the chicken is nice and browned, transfer to a baking sheet to top with cheese and chili oil. Pop that in the oven while you cook up the zucchini.
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Once the chicken reaches a temp of 165 degrees, dinner is ready!
30 minute busy mom dinner series
I started this series thinking it would be a few quick and easy options for busy weeknights, but I really don’t see this series ever ending or at least anytime soon!Â
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obviously you don’t have to be a mom to make these meals and enjoy them, but I did set out with a purpose and that was to help moms feel a little less stressed in the kitchen when it came to putting easy + healthy meals on the table for their family!
Crunchy Chili Feta Chicken
Tender + juicy pan fried chicken, topped with melty feta cheese + crunchy chili oil + topped with avocado + a honey drizzle.
Ingredients
- 3-4 chicken breast pounded out with a meat tenderizer
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 3 zucchini sliced
- 2 tbsp olive oil
- 1/2 cup feta cheese
- 2 tbsp crunchy onion chili oil found with the seasonings or in the asian section
- 1 avocado
- 1 tbsp honey
Let's Make It
- Mix together the paprika, garlic, onion, oregan, salt + pepper and set aside.
- Slide the zucchini and set aside.
- Pound out the chicken using a meat tenderizer for about 10-15 second per side.
- Heat up a large skillet to a medium high heat.
- Season the chicken with the seasoning, reserving about 1/2 tbsp of the seasoning to put on the zucchini later on.
- Add 1 tbsp of olive oil to the skillet and cook the chicken for about 4-5 minutes per side. You do not have to cook it all the way through because we will transfer it to the oven.
- In the meantime, preheat the over to 425℉.
- After you have a good, brown color on both sides of the chicken, transfer it to a sheet pan, top with feta cheese and drizzle on the crunchy chili oil/paste.
- Pop the chicken in the oven for about 5-10 minutes until the cheese is melted and the chicken has reached an internal temperature of 165℉.
- While the chicken is cooking, add 1 tbsp of olive oil to the skillet and cook the zucchini until desired tenderness. You can use the remaining seasoning to season the zucchini or just do salt + pepper.
- Once the chicken is done, top with sliced avocado and a drizzle of honey.
- Serve with the zucchini and enjoy!
Nutrition Facts
this recipe makes 3-4 servings.
the nutritional information is based off of 4 servings
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