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!