Whipped Feta Chicken with Roasted Eggplant (Print-Friendly Version)
Roasted eggplant and paprika-seasoned chicken are served with a blended feta-yogurt sauce and garlic chili oil. The supplied formula contains no pasta or traditional Alfredo sauce. Warm the whipped feta gently and prepare only the chili oil needed for this meal.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Chicken and seasonings
01 -
2 large chicken breasts, cut into bite-sized pieces
02 -
1 teaspoon smoked paprika
03 -
0.5 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
Salt and black pepper, to taste
06 -
1 tablespoon olive oil
→ Whipped feta sauce
07 -
1 cup crumbled feta cheese
08 -
0.5 cup Greek yogurt
09 -
2 tablespoons cream cheese
10 -
1 clove garlic, minced
11 -
2 tablespoons olive oil
12 -
0.5 lemon, juiced
13 -
Black pepper, to taste
→ Eggplant preparation
14 -
1 medium eggplant, sliced into 0.5-inch thick rounds
15 -
2 tablespoons olive oil
16 -
Salt, to taste
→ Chili oil drizzle
17 -
0.25 cup olive oil
18 -
1 teaspoon red chili flakes
19 -
0.5 teaspoon smoked paprika
20 -
1 clove garlic, minced
21 -
Pinch of salt
→ Garnish
22 -
Chopped fresh parsley or cilantro
23 -
Extra black pepper, for topping
# How to Make It:
01 -
Slice eggplant into half-inch rounds, salt lightly and rest ten to fifteen minutes.
02 -
Pat dry and toss with its two tablespoons of oil.
03 -
Roast in one layer at 425°F, approximately 220°C, for about twenty-five to thirty minutes, turning and checking tenderness.
04 -
Season chicken pieces with paprika, garlic powder, onion powder, salt, pepper and their tablespoon of oil. Sear in a skillet, turning until thick centers reach 165°F.
05 -
Blend feta, yogurt, cream cheese, garlic, two tablespoons of oil, lemon juice and pepper until smooth.
06 -
Warm the blended sauce with the cooked chicken over low heat for one to two minutes without boiling.
07 -
In a separate small pan warm the quarter cup of oil with chili flakes, paprika, garlic and a pinch of salt over low heat without browning the garlic.
08 -
Plate chicken and eggplant and drizzle with the freshly made chili oil. Garnish with herbs and serve immediately.
# Extra Suggestions:
01 -
Use one tablespoon for chicken, two tablespoons for the whipped feta, two tablespoons for eggplant and the separate quarter cup for chili oil.
02 -
The brief salting stage can leave surface moisture that interferes with browning.
03 -
Blend feta, yogurt, cream cheese, garlic, lemon and their oil until smooth enough to spoon.