eCook Meal
Crispy Feta & Zesty Pepper Chicken
with bell pepper & fresh basil
You will learn not one, but two great cooking tips with this recipe, Chef! Firstly, dry toast spices by frying in a pan before adding rice and boiling for enhanced flavour. Secondly, feta isn’t just for crumbling! Coat in cornflour, then fry until golden and plate up with the spiced rice, garlic bell peppers, juicy chicken, and drizzles of a sweet vinaigrette.
Serving guide
Choose your portion size.
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the spice mix, and the chilli flakes (to taste) until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice and 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated Garlic until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta block in the Cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced Chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the spice mix, and the chilli flakes (to taste) until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated Garlic until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta blocks in the Cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced Chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the spice mix, and the chilli flakes (to taste) until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated Garlic until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta blocks in the Cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced Chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
SPICED RICE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onion, the spice mix, and the chilli flakes (to taste) until golden, 4-5 minutes (shifting occasionally). Add the rinsed rice and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GARLICKY PEPPERS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated Garlic until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRIED FETA
Coat the feta blocks in the Cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel.
GOLDEN Chicken
Return the pan to medium heat with a drizzle of oil, if necessary. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
SIMPLE, SWEET VINAIGRETTE
In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
SET THE TABLE
Plate up the rice. Top with the sliced Chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R205.40
for 4 servings · R51.35 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spice Mix needs 60 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
-
Cornflour needs 125 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Bell Peppers needs 4Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Traditional Feta Blocks
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Feta & Zesty Pepper Chicken?
The preparation time for Crispy Feta & Zesty Pepper Chicken with bell pepper & fresh basil is between 20 and 35 minutes.
What is the total time required to make Crispy Feta & Zesty Pepper Chicken with bell pepper & fresh basil?
The total time required to make Crispy Feta & Zesty Pepper Chicken with bell pepper & fresh basil is between 35 and 50 minutes.
How many servings does Crispy Feta & Zesty Pepper Chicken provide?
4 servings
What are the main ingredients in Crispy Feta & Zesty Pepper Chicken?
Bell Pepper, Chicken, Chicken Breast, Cornflour, Dried Chilli Flakes, Fresh Basil, Garlic, Lemon Juice, Onion, Spice Mix, Traditional Feta, White Basmati Rice
What is the nutritional information of Crispy Feta & Zesty Pepper Chicken?
Calories: 874, Carbs: 99 grams, Fat: grams, Protein: 60.3 grams, Sugar: 10.4 grams, Salt: 1237 grams
How do I prepare Crispy Feta & Zesty Pepper Chicken?
SPICED RICE: Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion, the spice mix, and the chilli flakes (to taste) until golden, 3-4 minutes (shifting occasionally). Add the rinsed rice and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. SET THE TABLE: Plate up the rice. Top with the sliced chicken, all the pan juices, the crispy feta, and the charred peppers. Drizzle over the vinaigrette and garnish with the sliced basil. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil, if necessary. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. FRIED FETA: Coat the feta blocks in the cornflour. Return the pan to medium heat with a generous drizzle of oil. When hot, fry the feta until golden and crisp, 2-3 minutes per side. Remove from the pan and drain on paper towel. GARLICKY PEPPERS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, fry the pepper strips with the grated garlic until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SIMPLE, SWEET VINAIGRETTE: In a bowl, combine the lemon juice with a generous drizzle of olive oil, a sweetener (to taste), and seasoning.
What should be prepared from my kitchen to make Crispy Feta & Zesty Pepper Chicken?
Bell Pepper, Chicken, Chicken Breast, Cornflour, Dried Chilli Flakes, Fresh Basil, Garlic, Lemon Juice, Onion, Spice Mix, Traditional Feta, White Basmati Rice
How many calories does Crispy Feta & Zesty Pepper Chicken have?
874 calories
How much fat content does Crispy Feta & Zesty Pepper Chicken have?
grams