Description
Juicy chicken breast topped with a creamy, spicy feta sauce and served over fragrant lemon jasmine rice. A bold, balanced dinner perfect for weeknights or meal prep.
Ingredients
- 1 lb boneless skinless chicken breast
- ⅔ cup chicken stock
- Olive oil
- Salt
- Fresh cracked black pepper
- Red pepper flakes (optional)
- ~1 tablespoon fresh thyme leaves (optional)
For the Feta Sauce:
- 4 oz feta cheese
- 1 small shallot, chopped
- ¼ cup roasted red bell peppers, chopped
- ½ tablespoon freshly minced garlic
- ½ tablespoon red wine vinegar
- 1 tablespoon olive oil
- 3 tablespoons chicken stock or water
- ¼ teaspoon cayenne powder
- ⅛ teaspoon salt
- ⅛ teaspoon fresh cracked black pepper
For the Lemon Rice:
- 2 cups jasmine rice
- 2 ¾ cups chicken stock
- 2 medium lemons, zested and juiced
- 2 tablespoons butter
- Salt, to taste
Instructions
- Cook jasmine rice with chicken stock for 15–18 minutes until tender. Rest 5 minutes.
- Stir in butter, lemon zest, and lemon juice. Fluff and season with salt.
- Blend all feta sauce ingredients until smooth. Adjust cayenne to taste.
- Season chicken with salt and pepper.
- Sear in olive oil over medium heat 5–7 minutes per side until internal temperature reaches 165°F.
- Add chicken stock to pan and simmer briefly. Rest chicken 5 minutes, then slice.
- Serve over lemon rice and spoon feta sauce on top. Garnish if desired.
Notes
- Always rest the chicken before slicing to keep it juicy.
- Adjust lemon juice to balance brightness to your liking.
- Add extra cayenne for more heat.
- Keep sauce refrigerated and stir before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mediterranean-Inspired