20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • OK to make ahead: Step 1

This blend of peppers, spices, and garlic-infused olive oil combined with the chicken and the rice makes for a truly delicious meal. It’s perfect for a weeknight (or any night) since it comes together quickly and cooks in one pan. It’s also great for company since you can easily double the recipe to serve more people.

Ingredients

1 1/2 cups rice (white or brown)

1 pound boneless skinless chicken tenders

4 tablespoons garlic-infused olive oil

2 teaspoons paprika

2 teaspoons cumin seed

1 teaspoon ground ginger

Kosher salt and black pepper

Red pepper flakes

2 medium-size red bell peppers, seeded and sliced

1-2 jalapeno peppers, seeded and sliced

1 bunch of green onions (green part only), chopped

1 8 ounce block of feta, patted dry and sliced 1/2 inch thick slices

1/4 cup cornstarch

3/4 cup mixed fresh herbs, basil, oregano, chives

1/3 cup garlic-infused olive oil

1 tablespoon lemon juice

1 tablespoon rice vinegar

2 teaspoons maple syrup

Directions

(1) Cook rice: Cook the rice (white or brown per your preference) per package instructions.

Make-ahead note: At this point you can keep the rice warm until you’re ready to serve.

(2) Prepare: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment to make clean up simple.

(3) Season and cook the chicken: In a bowl, toss together the chicken, 3 tablespoons olive oil, paprika, cumin, ginger, and a pinch each of salt, pepper, and chili flakes. Lay the chicken in one layer on the prepared pan. Add the sliced peppers, and chopped green onions over the top of the chicken. Bake 20 to 25 minutes, until the chicken is just cooked through.

(4) Make the feta croutons: Meanwhile, make the crispy feta croutons. Add the cornstarch to a shallow bowl. Add the block of feta and toss to coat all sides. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the feta and cook for 2 to 3 minutes per side, until golden and crisp. Transfer the feta to a plate. When cool, cut into cubes.

(5) Make the vinaigrette: Combine all ingredients in a small jar. Season with salt and pepper.

(6) Plate and serve: Put a scoop of rice on each plate. Top with chicken, peppers, and feta. Drizzle with the vinaigrette and sprinkle with the fresh herbs.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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