Falafel & Shawarma-Spiced Chicken Platter

• активний час: 30 minutes

Інгредієнти

What you need

• olive oil

* kosher salt & ground pepper * sugar

* 4 oz Greek yogurt '

• 116 oz pepperoncini

• ⅙ oz fresh cilantro

• 1 oz Kalamata olives

1/2 lb package of falafel

• 1 lemon

• 2 plum tomatoes

* 1 romaine heart

* 10 oz pkg chicken breast

• ¾ oz garam masala

Напрямки

1. Marinate chicken

In a medium bowl, whisk to combine all of the garam masala, 1 tablespoon oil, and ½ teaspoon salt. Add chicken strips and toss to coat. Set aside to marinate until Step 4.

2. Prep ingredients

Core tomatoes, then cut into ½-inch thick wedges. Very thinly slice lettuce crosswise; discard stem end. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Whisk in 2 tablespoons oil and a pinch of sugar. Season to taste with salt and pepper. Set dressing aside until step 5. Cut any remaining lemon into wedges.

3. Fry falafel

Shape falafel into 8 equal-sized balls, if necessary. Heat 3 tablespoons oil in a medium nonstick skillet over medium-high. Add falafel and cook, turning occasionally, until browned all over, about 5 minutes. Transfer to a a paper towel-lined plate and sprinkle with a pinch of salt. Wipe out skillet.

4. Cook Chicken

Heat 1 tablespoon oil in same skillet over medium-high. Carefully add chicken and any marinade (careful, the skillet may splatter!). Cook, stirring occasionally until chicken is well-browned and cooked through, 4-5 minutes.

5. Dress salad

Add lettuce and tomatoes to bowl with lemon dressing; toss to coat. Season to taste with salt and pepper.

6. Finish & serve

Divide salad between bowls. Remove any pits from olives, if necessary. Thinly slice pepperoncini. Top salad with falafel, chicken, torn cilantro leaves, olives, peperoncini (as much as you like, depending on heat preference), and a dollop of Greek yogurt. Squeeze any remaining lemon wedges over top, if desired. Enjoy!