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Greek-inspired platter with falafel and shawarma spiced chicken


Who doesn't love a platter full of Greek-inspired foods? Exactly. You will love this dinner. Easy and delicious!


2 teaspoons garam masala

1/2 pound chicken breast strips 

2 plum tomatoes

1 romaine heart

1 lemon

1⁄2 pound package falafel

1/4 cup Kalamata olives

Bunch fresh cilantro

4 ounces Greek yogurt

Olive oil, salt, pepper, sugar


In a medium bowl, whisk to combine all of the garam masala, 1 tablespoon oil, and 1⁄2 teaspoon salt. Add chicken strips and toss to coat; set aside to marinate.

Core tomatoes, then cut into 1⁄2-inch thick wedges. Very thinly slice lettuce crosswise.

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.Cut any remaining lemon into wedges.

Heat 3 tablespoons oil in a medium nonstick skillet over medium-high heat. Add falafel and cook, turning occasionally, until browned all over. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Wipe out skillet.

Heat 1 tablespoon oil in same skillet over medium-high heat. Carefully add chicken and any marinade. Cook, stirring occasionally, until chicken is well-browned and cooked through.

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

Divide salad among bowls. Remove any pits from olives, if necessary. Top salad with falafel, chicken, torn cilantro leaves, olives, and a dollop of Greek yogurt. Squeeze any remaining lemon wedges over top, if desired. Enjoy!


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