Grilled Chicken with Feta and Red Pepper Sauce

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

Sweet pepper sauce is a perfect counterpoint for full-bodied feta in this herby grilled chicken.

To grill the peppers, preheat grill. Place two red bell peppers on grill and cook, turning until charred all over. Place peppers in a paper or plastic bag to let steam for 10 minutes. Peel and seed peppers.

Prep: 10 min Cook: 14 min
Serves: 4 Save

Ingredients (13)

  • Grilled chicken:
  • 4 boneless, skinless chicken breasts
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon Coarsely ground black pepper
  • Red pepper sauce:
  • 2 pound grilled red bell peppers
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon Coarsely ground black pepper
  • 4 ounce crumbled feta cheese

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. To prepare chicken, place chicken, olive oil, vinegar, salt and pepper in a zip-top plastic bag; place in refrigerator and marinate 2 to 24 hours.
  2. To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper in a food processor or blender; purée until smooth.
  3. Remove chicken from marinade; discard marinade. Grill chicken 7 minutes, turn, top with feta and cook 7 more minutes or until cooked through.
  4. Arrange spinach on serving plate, top with chicken and serve with red pepper sauce.