Description
A flavorful and creamy Spicy Whipped Feta Chicken Alfredo served with crispy roasted eggplant wedges and a vibrant chili oil drizzle, perfect for a satisfying yet spicy 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
- 1 tablespoon olive oil
- Salt, to taste
Eggplant Wedges
- 1 medium eggplant, sliced into rounds
- 1 tablespoon olive oil (for brushing)
- Salt, to taste
Whipped Feta Sauce
- 1 cup feta cheese
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
To Finish
- 2 tablespoons chili oil (for drizzling)
- Fresh parsley, chopped for garnish
Instructions
- Marinate Chicken: In a bowl, combine cubed chicken with garlic powder, onion powder, smoked paprika, chili flakes, salt, and 1 tablespoon olive oil. Mix well to coat evenly and let it marinate for 15 minutes to develop the spices’ flavors.
- Sear Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6 to 8 minutes, turning occasionally until pieces are golden brown and cooked through. Remove from heat and set aside.
- Roast Eggplant: Preheat the oven to 425°F (220°C). Brush both sides of the sliced eggplant rounds with the remaining tablespoon of olive oil and sprinkle salt to taste. Arrange on a baking sheet in a single layer and roast for 20 to 25 minutes, flipping halfway through, until eggplant is tender and edges are crispy.
- Prepare Whipped Feta Sauce: In a food processor, combine the feta cheese, Greek yogurt, garlic powder, and olive oil. Blend until smooth and creamy, adding a small amount of water if necessary to reach a spreadable consistency.
- Assemble the Dish: On plates, spread a generous layer of the whipped feta sauce. Top with the seared chicken pieces and arrange the crispy eggplant wedges alongside. Drizzle the dish with chili oil for heat and garnish with chopped fresh parsley to add freshness and color.
Notes
- For extra heat, increase the chili flakes in the chicken marinade.
- Use a non-stick or cast-iron skillet for best chicken searing results.
- If you prefer a tangier whipped feta, add a squeeze of lemon juice to the sauce.
- Eggplant can be pre-salted and rested to reduce bitterness before roasting, if desired.
- Chili oil can be homemade or store-bought; adjust quantity to taste for spice level.
