YOUR SOLIN GENERATED RECIPE
Herb-Spiced Chicken Shawarma Bowl
A vibrant bowl featuring marinated grilled chicken seasoned with warm shawarma spices, served atop a bed of fluffy quinoa and crisp, colorful vegetables, all drizzled with a creamy tahini sauce. This bowl provides a balanced blend of savory protein, wholesome grains, and fresh produce for a satisfying meal any time of day.
INGREDIENTS
6 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
1/4 cup Red Onion slices
1 tbsp Tahini
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Marinate the chicken breast with a blend of shawarma spices (such as cumin, coriander, paprika, garlic powder, and turmeric), a squeeze of lemon juice, salt, and pepper.
Grill the chicken for 6-8 minutes per side until fully cooked and golden, then let it rest for a few minutes before slicing.
If not already prepared, cook quinoa according to package instructions until fluffy.
In a bowl, layer the mixed salad greens as the base.
Top the greens with cooked quinoa, sliced grilled chicken, cherry tomatoes, cucumber slices, and red onion.
Drizzle tahini over the bowl to add a creamy, nutty finish.
Serve immediately and enjoy your balanced, herb-spiced chicken shawarma bowl.