Description
This Spicy Whipped Feta Chicken Alfredo features juicy, marinated chicken breasts seared to perfection and served alongside crispy roasted eggplant wedges. A creamy whipped feta and Greek yogurt sauce adds a tangy richness, while a drizzle of vibrant chili oil delivers a perfect spicy kick. Garnished with fresh parsley, this dish is a flavorful twist on traditional Alfredo, combining Mediterranean ingredients with bold, smoky spices for an unforgettable meal.
Ingredients
Scale
Chicken Marinade
- 2 large chicken breasts, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- Salt, to taste
- 1 tablespoon olive oil (for marinating chicken)
Eggplant
- 1 medium eggplant, sliced into rounds
- 1 tablespoon olive oil (for roasting eggplant)
- Salt, to taste
Whipped Feta Sauce
- 1 cup feta cheese
- ½ cup Greek yogurt
- 1 tablespoon olive oil (for whipped feta)
- 1 teaspoon garlic powder
For Serving
- 2 tablespoons chili oil (for drizzling)
- Fresh parsley, chopped for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the cubed chicken breasts with garlic powder, onion powder, smoked paprika, chili flakes, salt, and 1 tablespoon of olive oil. Mix well to evenly coat the chicken pieces and let them marinate for 15 minutes to absorb the flavors.
- Sear the Chicken: Heat a skillet over medium-high heat. Once hot, add the marinated chicken pieces and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Roast the Eggplant: Preheat your oven to 425°F (220°C). Brush the sliced eggplant rounds with the remaining tablespoon of olive oil and sprinkle with salt. Arrange them on a baking sheet in a single layer. Roast for 20 to 25 minutes, flipping halfway through cooking, until the eggplant is tender and edges are crispy.
- Prepare the Whipped Feta Sauce: In a food processor, blend the feta cheese, Greek yogurt, garlic powder, and 1 tablespoon of olive oil until smooth and creamy. If the mixture is too thick, gradually add a small amount of water to loosen the consistency to your liking.
- Assemble and Serve: Spread a generous layer of the whipped feta sauce on the base of each serving plate. Top with the seared chicken pieces and crispy roasted eggplant wedges. Drizzle the chili oil over the top and garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately.
Notes
- For extra heat, increase the amount of chili flakes in the chicken marinade or drizzle more chili oil when serving.
- Use full-fat Greek yogurt for a richer, creamier whipped feta sauce.
- If you prefer a smoother sauce, soak the feta in water briefly before blending to reduce saltiness.
- This dish pairs well with a side of garlic bread or a simple green salad for a complete meal.
- To keep the eggplant crispy, avoid overcrowding the baking sheet during roasting.
