Falafel Chicken with Cucumber Chickpea and Orange Salad

Ingredients

Method

Slice chicken breast horizantally into 2 thin steaks
Place 1 cup yogurt into a shallow bowl and whisk in enough water for it to reach the consistency of thickened cream. Dip chicken into the yogurt mixture, shaking off the excess and then coat in falafel mix
Arrange crumbed chicken on a baking paper lined oven tray and spray with oil. Bake at 200°C for 10 minutes, then carefully turn over and cook for a further 5 minutes or until golden and cooked through
Combine remaining yogurt with tahini and lemon juice to make a sauce
For the salad, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Slice diagonally and place in a bowl with the orange segments and juice, chickpeas, mint and spring onion. Season to taste and dress with olive oil. Serve alongside chicken drizzled with tahini yogurt