Thursday, August 22, 2013

Falafel Crusted Chicken with Hummus Slaw

You know what's awesome? Hummus. And pitas. And falafel! 

You know how to make those even awesomer? 

{is awesomer a word?}

Put all three into a single recipe.

Instead of breading your chicken strips in something like panko or breadcrumbs you use dry falafel mix. Genius, right? While it bakes, you whip up some hummus sauce - some is set aside for drizzling and some mixed into slaw. Stuff it all in a pita and you've got a healthy, easy, flavorful meal.

Oh yeah, you can do it in less than 30 minutes. Y'all know those are my favorite recipes!

Falafel Crusted Chicken with Hummus Slaw
Cooking spray
3 boneless/skinless chicken breasts (about 1 1/4 lbs), sliced into 1/4 inch thick strips
1 tablespoon extra-virgin olive oil
1/2 cup falafel mix
2 whole wheat pitas, halved
6 tablespoons hummus (I think roasted garlic is tastier than regular in this)
Grated zest and juice of 1 lemon
1/2 teaspoon harissa or other hot chile paste
4 cups shredded coleslaw mix
1 cup chopped fresh parsley
Kosher salt

Preheat the oven to 425. 

Set a rack on a rimmed baking sheet and coat it with cooking spray. In a large bowl, toss the chicken and olive oil together and then add the falafel mix. Toss to coat. Arrange the chicken 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 5 minutes.

Mix the hummus, lemon zest, lemon juice, harissa, and 3 tablespoons of water in a large bowl. Remove 2 tablespoons of the sauce and set aside. To the large bowl, add the coleslaw mix and parsley. Toss to coat and season with salt.

Serve each pita with chicken, slaw, and a drizzle of the reserved hummus sauce. 

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