Falafel Chicken with Hummus Slaw
A unique twist on traditional falafel, featuring crispy spiced chicken served with a refreshing hummus slaw.
Ingredients
For the Chicken
- 3 pieces skinless, boneless chicken breasts (about 1¼ pounds), sliced into ¼-inch-thick strips Use fresh chicken.
- 1 tablespoon extra-virgin olive oil
- ½ cup falafel mix Choose a high-quality mix.
- 1 teaspoon Kosher salt Adjust to taste.
For the Hummus Slaw
- 6 tablespoons hummus Can use pre-made hummus.
- 1 lemon Grated zest and juice
- ½ teaspoon harissa or other hot chile paste Adjust to taste.
- 4 cups shredded coleslaw mix
- 6 pieces radishes, halved and thinly sliced
- 1 cup chopped fresh parsley
For Serving
- 2 pieces whole-wheat pitas, halved Add nutritional benefits.
Instructions
Preparation
- Preheat the oven to 425°F (218°C). Place a rack on a rimmed baking sheet and coat with cooking spray.
- Toss the chicken with olive oil, then coat evenly with the falafel mix. Arrange on the rack and bake until golden and cooked through, about 10 minutes.
- While the chicken bakes, wrap the pita halves in foil and warm in the oven for about 5 minutes.
- In a large bowl, mix hummus with lemon zest and juice, harissa, and 3 tablespoons of water. Reserve 2 tablespoons of this sauce for serving.
- Add the coleslaw mix, radishes, and parsley to the remaining hummus sauce and toss; season with salt.
Serving
- Divide the chicken among plates and drizzle with the reserved hummus sauce.
- Stuff the hummus slaw into the warm pitas and serve alongside the chicken.
Notes
To store leftovers, cool to room temperature before placing in an airtight container. Store chicken separately from hummus slaw. Best consumed within 3 days.