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Game plan: Make the salad while the chicken bakes.
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For the chicken: Preheat the oven to 400 degrees F. Place a small rack on a baking sheet.
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Put the falafel mix in a pie plate or other shallow bowl.
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Heat about 1/2-inch oil in a large, heavy skillet over medium-high heat.
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Season the chicken breasts with salt and black pepper, to taste, and coat with the falafel mix, shaking off any excess.
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Carefully place the chicken smooth side down in the hot oil, taking care not to crowd the pan.
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Cook until nicely browned, turning once, 2 to 3 minutes per side.
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Repeat with the rest of the chicken.
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Transfer the chicken to the prepared rack.
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Bake until firm but slightly springy when pressed, 6 to 8 minutes.
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Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl.
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Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too.
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Stir the yogurt into the salad.
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Arrange chicken on a platter and serve with salad or put a chicken breast on each of 4 plates with the salad.
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Cook's Note: Don't toss those chicken tenders!
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Save them and thread on skewers for kabobs, pan-fry for burritos, or stir-fry.
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Dip, shake, and fry your way to the Middle East.
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Preseasoned with exotic spices, falafel mix adds a fresh coat of crunch to chicken.
