Lemon Baked Chicken & Veggies W/ Seared Feta
This chicken dinner is a must try! The chicken breasts are seasoned to perfection and baked with sliced shallots & mini bell peppers. This dish can be served with or without rice but a must have is my homemade vinaigrette dressing and a piece of seared feta cheese! Searing your feta on the stove is a game changer let me tell you! This mix of vibrant, crunchy, and tangy lemon flavors is sure to satisfy your whole family.
This recipe is on my top ten list of favorite dinners of all time. And that should tell you something because I cook a lot haha! It's a great dish for any time of the year. It is a beautiful, colorful refreshing meal option for the Summer but at the same time could be a delicious warm chicken dinner with a little spice to it. You can add a little bit of cayenne pepper in the winter to give it a little more of a kick!
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Reasons to Love This Dinner
- Prep Ahead of Time: You can prep EVERY part of this meal the night/day before so that all you have to do the next day is plop your chicken & veggies on your baking sheet.
- Quick & Easy: Especially if you prep your chicken & veggies ahead of time, this meal is so quick & easy to make. There are only 25 minutes of baking time!
- Refreshing: I always feel SO good after I eat this meal because the macros are so balanced and the blend of flavors is absolutely perfect. This dish does not feel super heavy and literally just feels healthy...if that can be a thing lol.
- High Protein: Each serving has over 40 grams of protein!
Nutritional Benefits
- Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
- Bell Peppers: Bell peppers are full of Vitamin C and antioxidants.
- Feta Cheese: Feta contains calcium and probiotics (bone & gut health!).
Ingredients
For the Chicken
- Chicken - 20 ounces of boneless, skinless chicken breasts (1.25 pounds). My breasts were 5 oz. each.
- Mini Bell Peppers - 5-8 mixed colored mini bell peppers (depending on how big they are), sliced.
- Shallot - 1 shallot, sliced. If you don’t know what a shallot is, it is in the onion family, but not an onion haha. It is kind of hard to explain but it is a little more mild and sweet.
- Garlic - 1 teaspoon of minced garlic.
- Lemon Pepper - 2 teaspoons of lemon pepper seasoning.
- Paprika - 1 teaspoon.
- Smoked Paprika - 1 teaspoon of smoked paprika. I do a heaping teaspoon because I am absolutely obsessed with smoked paprika haha!
- Garlic Salt - 1 teaspoon.
- Garlic Powder - 1 teaspoon.
For The Vinaigrette
- Olive Oil - 1/4 cup of extra virgin olive oil.
- Lemon Juice - 2 tablespoons of fresh lemon juice. Don't use lemon concentrate!
- White Wine Vinegar- 1 tablespoon of white wine vinegar.
This vinaigrette is so versatile. You can really pair it with any of my chicken dishes. It is great on top of my Greek Lemon Chicken as well! I think this is my favorite vinaigrette of all time no joke. So simple and easy too!
For the Feta
- Feta - 1 7-ounce block feta cheese, cut into quarters (or however many chicken breasts you have - I had 4 5 ounce chicken breasts).
- Unflavored Protein powder - 1/8 cup of unflavored protein powder. I used the Prozis 100% Real Whey Protein.
If you do not have unflavored protein powder, you can use some cornstarch. The protein powder is just a healthier option, plus adds some extra protein! My top 2 favorite unflavored protein powders are the Isopure Zero Carb Unflavored and the one I mentioned above by Prozis, 100% Real Whey Protein. Protein powders can get a little pricy, but I do have a discount code for Prozis protein and it's “KATIE10” for 10% off your entire purchase on their site!
The Rest
- Greens - Since you will have extra vinaigrette dressing, I like to add some greens on the side to use up my extra dressing!
- Cilantro - Cilantro is the ultimate finishing touch for this dish. Please please please try it!!
- Lemon Wedges - To serve. I like putting an extra squeeze of lemon juice over my dish.
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with foil.
- Season your chicken breasts with the garlic, lemon pepper, paprika, smoked paprika, garlic salt, and garlic powder. Line the seasoned chicken breasts along your baking sheet.
- Surround the chicken with the sliced mini bell peppers and shallots.
- Bake for 25 minutes, or until the chicken is fully cooked through (165°F internal temperature)
- In the meantime, make your vinaigrette dressing by combining the olive oil, lemon juice, and white wine vinegar. Set aside.
- Next, grill/sear your feta cheese. Preheat a medium sized skillet over medium heat with a light drizzle of olive oil (just enough so that the cheese doesn’t stick).
- Coat each quarter of the feta block into the protein powder (or cornstarch if you don't have unflavored protein powder) on all sides. Place the feta cheese blocks onto your skillet and cook for about 4 minutes on each side, or until your desired amount of doneness. All of the sides should be a beautiful golden color.
- Serve each slice of chicken with the veggies, piece of feta cheese, greens of your choice, and a drizzle of the vinaigrette. I also served mine with rice and topped my dish off with fresh cilantro. You have to top your dish off with fresh cilantro. It is a game changer!
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How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Keep the vinaigrette and feta separate from the chicken and veggies. I add my feta cheese on top of my chicken and veggies at the end when it's almost completely heated up. If you put your feta cheese in at the same time as the chicken and veggies it will melt too much! The chicken and veggies take about a minute or so to heat up in the microwave!
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Other Mediterranean Recipes You May Like
(adsbygoogle = window.adsbygoogle || []).push({});This chicken dinner is a must try! The chicken breasts are seasoned to perfection and baked with sliced shallots & mini bell peppers. This dish can be served with or without rice but a must have is my homemade vinaigrette dressing and a piece of seared feta cheese! Searing your feta on the stove is a game changer let me tell you! This mix of vibrant, crunchy, and tangy lemon flavors is sure to satisfy your whole family.
- 20 lb chicken breasts (boneless & skinless - I used 4 5 ounce breasts)
- 5 mini bell peppers (sliced, color of choice)
- 1 shallot (sliced)
- 1 tsp garlic (minced)
- 2 tsp lemon pepper seasoning
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1 tsp garlic powder
- ¼ cup olive oil (extra virgin)
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 7 oz feta cheese (an whole block cut into quarters, not crumbles!)
- ⅛ cup protein powder (unflavored)
- 1 olive oil (just a drizzle so the feta does not stick)
Preheat your oven to 425°F. Line a large baking sheet with foil.
Season your chicken breasts with the garlic, lemon pepper, paprika, smoked paprika, garlic salt, and garlic powder. Line the seasoned chicken breasts along your baking sheet.
Surround the chicken with the sliced mini bell peppers and shallots.
Bake for 25 minutes, or until the chicken is fully cooked through (165°F internal temperature)In the meantime, make your vinaigrette dressing by combining the olive oil, lemon juice, and white wine vinegar. Set aside.
Next, grill/sear your feta cheese. Preheat a medium sized skillet over medium heat with a light drizzle of olive oil (just enough so that the cheese doesn’t stick).Coat each quarter of the feta block into the protein powder (or cornstarch if you don't have unflavored protein powder) on all sides.
Place the feta cheese blocks onto your skillet and cook for about 4 minutes on each side, or until your desired amount of doneness. All of the sides should be a beautiful golden color.
Serve each chicken breast with the veggies, piece of feta cheese, greens of your choice, and a drizzle of the vinaigrette. I also served mine with rice and topped my dish off with fresh cilantro.
Servings 4
- Amount Per Serving
- Calories 376kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2g10%
- Cholesterol 105mg35%
- Sodium 1330mg56%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are for the chicken and feta cheese, assuming 4 servings.
Remaining macros will vary depending on your sides and how much vinaigrette you put on your chicken/veggies. You will have extra marinade!
Please note that my nutrition label is approximate and has slight rounding.