Crunchy Chili Feta Chicken

• active time: 6 minutes
• total time: 31 minutes

Ingredients

3-4 chicken breast (pounded out with a meat tenderizer)

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1/2 tsp oregano

1 tsp salt

1/2 tsp pepper

3 zucchini (sliced)

2 tbsp olive oil

1/2 cup feta cheese

2 tbsp crunchy onion chili oil (found with the seasonings or in the asian section)

1 avocado

1 tbsp honey

Directions

Mix together the paprika, garlic, onion, oregan, salt + pepper and set aside.

Slide the zucchini and set aside.

Pound out the chicken using a meat tenderizer for about 10-15 second per side.

Heat up a large skillet to a medium high heat.

Season the chicken with the seasoning, reserving about 1/2 tbsp of the seasoning to put on the zucchini later on.

Add 1 tbsp of olive oil to the skillet and cook the chicken for about 4-5 minutes per side. You do not have to cook it all the way through because we will transfer it to the oven.

In the meantime, preheat the over to 425℉.

After you have a good, brown color on both sides of the chicken, transfer it to a sheet pan, top with feta cheese and drizzle on the crunchy chili oil/paste.

Pop the chicken in the oven for about 5-10 minutes until the cheese is melted and the chicken has reached an internal temperature of 165℉.

While the chicken is cooking, add 1 tbsp of olive oil to the skillet and cook the zucchini until desired tenderness. You can use the remaining seasoning to season the zucchini or just do salt + pepper.

Once the chicken is done, top with sliced avocado and a drizzle of honey.

Serve with the zucchini and enjoy!