Can't adequately explain how yummy this chicken was. It was a 10++ and so easy for a quick weeknight meal! The spice on it was perfect and then a hint of sweet = delicious!
Ingredients
3-4 thin chicken breast
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 - could use 2
2 tbsp olive oil
1/2 cup feta cheese
2 tbsp crunchy onion chili oil
1 avocado
1 tbsp honey
Instructions
Mix together the paprika, garlic, onion, oregano, salt + pepper and set aside. Cut the zucchini and set aside.
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!
XOXO!
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