Description
A bold and creamy dinner featuring spiced chicken over a base of whipped feta, paired with golden roasted eggplant wedges and finished with a spicy chili oil drizzle. This one-pan meal hits all the right notes—tangy, savory, and just the right touch of heat.
Ingredients
2 large chicken breasts, cubed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon chili flakes
2 tablespoons olive oil (divided)
1 medium eggplant, sliced into rounds
1 cup feta cheese
½ cup Greek yogurt
1 tablespoon olive oil (for whipped feta)
Salt, to taste
2 tablespoons chili oil (for drizzling)
Fresh parsley, chopped for garnish
Instructions
1. Marinate cubed chicken with garlic powder, onion powder, paprika, chili flakes, salt, and 1 tablespoon olive oil. Let sit for 15 minutes.
2. Sear chicken in a hot skillet over medium-high heat for 6–8 minutes until golden and cooked through. Set aside.
3. Brush eggplant rounds with remaining olive oil and sprinkle with salt. Roast at 425°F (220°C) for 20–25 minutes, flipping halfway through.
4. In a food processor, blend feta, Greek yogurt, garlic powder, and olive oil until smooth. Add water if needed to loosen the consistency.
5. Plate by spreading whipped feta on the base, topping with chicken and eggplant wedges. Drizzle with chili oil and garnish with parsley.
Notes
Let the whipped feta sit at room temperature 5–10 minutes before plating for the best texture.
You can use air fryer for eggplant if short on oven time—just reduce cook time slightly.
Add cooked pasta or couscous underneath for a heartier meal or to stretch portions.
Nutrition
- Serving Size: 1 plate (1/3 of recipe)
- Calories: 485
- Sugar: 4g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 95mg
Keywords: whipped feta chicken, spicy chicken alfredo, eggplant wedges, chili oil dinner