THE DAIRY KITCHEN
Falafel Chicken with Cucumber Chickpea and Orange Salad
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
25 MINS
Cooking
15 MINS
Change up the everyday chicken schnitzel by crumbing your chicken with falafel mix! It creates a an instant flavour boost and makes a healthy mid week meal with the simple side salad. A great prep ahead meal.
Ingredients
4 chicken breast fillets2 cups natural yoghurt
1x 200g packet falafel mix
olive oil spray
1 tablespoon tahini
1 tablespoon lemon juice
2 Lebanese cucumbers
1 orange, segmented and juice retained
400g can chickpeas, rinsed and drained
2 tablespoons chopped mint
1 spring onion, finely sliced
salt and pepper, to taste
1 tablespoon olive oil
Handy Tips
Crumb and cook the chicken and prepare salad ahead of time, for easy office lunches all week.
Method
- Slice chicken breast horizantally into 2 thin steaks.
- Place 1 cup yoghurt into a shallow bowl and whisk in enough water for it to reach the consistency of thickened cream. Dip chicken into the yoghurt mixture, shaking off the excess and then coat in falafel mix.
- Arrange crumbed chicken on a baking paper lined oven tray and spray with oil. Bake at 200°C for 10 minutes, or airfry, then carefully turn over and cook for a further 5 minutes or until golden and cooked through.
- Combine remaining yoghurt with tahini and lemon juice to make a sauce.
- For the salad, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Slice diagonally and place in a bowl with the orange segments and juice, chickpeas, mint and spring onion. Season to taste and dress with olive oil. Serve alongside chicken drizzled with tahini yoghurt.
