Description
Craving a vibrant, Middle Eastern-inspired meal that’s quick and delicious? Crispy Falafel-Coated Chicken with Cucumber Salad features tender chicken breasts coated in a spiced falafel mix, baked to crispy perfection, and paired with a refreshing yogurt-cucumber salad. Rated 4.4/5 from 9 reviews, this easy recipe yields 4-6 servings, perfect for a weeknight dinner or a light, flavorful gathering
Ingredients
Scale
Chicken
- ½ cup prepared falafel mix: Provides a spiced, crunchy coating.
- Vegetable oil, for frying: Ensures a crispy exterior.
- 4 boneless, skinless chicken breast halves, tenders removed (about 1 ½ pounds): Tender, lean protein.
- Kosher salt: Seasons to taste.
- Freshly ground black pepper: Adds subtle heat.
Cucumber Salad
- ½ cup plain whole-milk yogurt: Creates a creamy, tangy base.
- 3 Kirby cucumbers, diced: Adds crisp, refreshing texture.
- ¼ cup fresh mint leaves, roughly torn: Brings bright, cooling flavor.
- ¼ cup fresh dill fronds, coarsely chopped: Adds herbaceous depth.
- ¼ red onion, diced (about ½ cup): Provides sharp, savory bite.
- 1 small clove garlic, minced: Adds subtle savory flavor.
- 1 ½ teaspoons kosher salt: Seasons the salad.
- 1 lemon: Zest and juice for bright, tangy notes.
Why These Ingredients Matter
- Falafel Mix: Pre-seasoned with spices like cumin and coriander, it delivers instant Middle Eastern flavor and crunch.
- Chicken Breasts: Lean and quick-cooking, perfect for coating and baking.
- Yogurt and Cucumbers: Create a cooling, creamy salad to balance the spiced chicken.
- Mint and Dill: Add authentic Middle Eastern freshness to the salad.
Substitutions and Variations
- Falafel Mix: Make your own by blending ½ cup crushed chickpeas with 1 teaspoon each cumin, coriander, and garlic powder.
- Vegetable Oil: Swap with canola, avocado, or olive oil.
- Chicken Breasts: Use chicken thighs (pound thin) or firm tofu for vegetarian.
- Yogurt: Replace with Greek yogurt, sour cream, or dairy-free yogurt.
- Kirby Cucumbers: Swap with Persian cucumbers, English cucumber, or zucchini.
- Mint and Dill: Use parsley, cilantro, or basil.
- Red Onion: Replace with scallions or 1 teaspoon onion powder.
- Garlic: Swap with ¼ teaspoon garlic powder.
- Lemon: Use lime or 1 tablespoon white wine vinegar.
- Gluten-Free: Confirm falafel mix is gluten-free or use gluten-free chickpea flour blend.
- Flavor Variations:
- Spicy Chicken: Add ½ teaspoon cayenne to the falafel mix.
- Herb-Infused Salad: Add 1 tablespoon chopped fresh parsley to the salad.
- Vegetarian Falafel Bake: Replace chicken with 1 ½ pounds sliced eggplant or portobello mushrooms.
- Creamy Tahini Salad: Add 1 tablespoon tahini to the yogurt dressing.
- Spiced Salad: Sprinkle ¼ teaspoon sumac or za’atar over the salad.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: ½ cup falafel mix, vegetable oil, 4 chicken breasts, salt, pepper, ½ cup yogurt, 3 Kirby cucumbers, ¼ cup mint, ¼ cup dill, ¼ red onion, 1 garlic clove, 1 ½ teaspoons salt, 1 lemon.
- Dice cucumbers and red onion; tear mint; chop dill; mince garlic; zest and juice lemon.
- Preheat oven to 400°F (204°C); place a small rack on a baking sheet.
Tip: Prep salad ingredients while chicken bakes to save time; remove chicken tenders for other uses (e.g., kabobs).
Step 2: Prepare Chicken
- Place ½ cup falafel mix in a shallow bowl or pie plate.
- Season 4 chicken breasts with kosher salt and freshly ground black pepper.
- Coat each breast in falafel mix, shaking off excess.
Tip: Press coating gently to adhere; ensure even seasoning for balanced flavor.
Step 3: Fry Chicken
- Heat ½-inch vegetable oil in a large, heavy skillet over medium-high heat until shimmering (about 350°F/175°C).
- Add chicken breasts, smooth side down, without crowding; cook until nicely browned, 2-3 minutes per side.
- Work in batches if needed, adding more oil as necessary.
Tip: Avoid overcrowding to maintain oil temperature; use tongs for easy flipping.
Step 4: Bake Chicken
- Transfer browned chicken to the prepared rack on the baking sheet.
- Bake at 400°F until firm but slightly springy when pressed, 6-8 minutes (internal temperature 165°F/74°C).
Tip: Check chicken at 6 minutes to avoid overcooking; the rack ensures even crispness.
Step 5: Make Cucumber Salad
- In a small bowl, toss 3 diced Kirby cucumbers, ¼ cup torn mint, ¼ cup chopped dill, ¼ red onion, 1 minced garlic clove, and 1 ½ teaspoons kosher salt.
- Finely grate zest from 1 lemon into the salad; squeeze in the lemon juice.
- Stir in ½ cup plain whole-milk yogurt until combined.
Tip: Mix salad just before serving to keep cucumbers crisp; adjust salt to taste.
Step 6: Serve
- Arrange chicken on a platter or serve 1 breast per plate (4-6 servings, depending on portion size).
- Serve with cucumber salad (about ½ cup per serving) on the side or spooned over.
Tip: Slice chicken for easier eating; serve warm with salad for the best flavor contrast.