Makes 4 servings
The whipped feta here takes a normal Mediterranean style recipe to the next level with some creaminess, sweetness from the honey and brightenss from the lemon. It’s the cozy meets summer recipes…spiced chicken, toasted chickpeas, quiet mint…it’s time to upgrade the typical olives, feta and grape tomoates salads
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 teaspoon Aleppo pepper
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon sea salt or kosher salt
1 pound chicken tenders, sliced into 1-inch pieces
1 (14-ounce) can low salt or no salt added chickpeas
2 red bell peppers, cut into 1 ½ inch pieces
1/2 (5-ounce) container arugula
1 (2-ounce) container mint, picked and lightly chopped
3 ounces feta cheese??
3 tablespoons plain Greek yogurt
Zest of 1 lemon
Garnish – drizzle honey, lemon wedges
Pita Bread
In a small bowl, stir together the paprika, Aleppo, cumin, coriander, allspice and salt.
In a large bowl, add the chicken pieces and 2 teaspoons extra virgin olive oil and sprinkle with half the spice mixture, tossing to coat.
Heat a large skillet over medium heat and add the chicken and the peppers to the pan once the pan is hot. Cook stirring occasionally until cooked through and golden brown, about 5 minutes. Remove the chicken and peppers from the pan and set aside.
Add 2 more teaspoons of the extra virgin olive oil to the pan then add the chickpeas to the pan along with the remaining spice mix. Cook, stirring occasionally until fragrant and toasted. Set aside.
Meanwhile, in a food processor (preferably) or using a hand mixer, add feta cheese, yogurt and lemon zest into the bowl and either process or whip until thick and creamy and smooth.
In a small bowl, toss together the arugula and mint.
To serve: divide the feta mixture and chicken mixture among four plates. Top with the arugula mixture and drizzle with honey. Serve with lemon wedges and pita. Yum!
