Herb-Spiced Chicken Shawarma Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Chicken Shawarma Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma Bowl

A vibrant bowl featuring perfectly spiced chicken breast, fluffy quinoa, and a medley of fresh vegetables, all tossed with a tangy, low-fat yogurt drizzle and a hint of lemon. This dish harmonizes warm shawarma spices with crisp, bright produce for a satisfying and balanced meal.

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NUTRITION

366kcal
Protein
39.6g
Fat
10.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Sliced Cucumber (26g)

1/4 cup Thinly Sliced Red Onion (40g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Parsley (3g)

1 tbsp Lemon Juice (15g)

1 tsp Shawarma Spice Blend (2.5g)

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Pat the chicken breast dry and season with the shawarma spice blend, ensuring an even coating on both sides.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side, or until fully cooked and juices run clear.

  • 4

    While the chicken is cooking, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, sliced cucumber, and red onion.

  • 6

    Once the chicken is cooked, slice it into strips and add it to the bowl with the vegetables and quinoa.

  • 7

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and fresh parsley to make a light dressing.

  • 8

    Drizzle the dressing over the bowl, toss gently to combine, and serve warm or at room temperature.

Herb-Spiced Chicken Shawarma Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Chicken Shawarma Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma Bowl

A vibrant bowl featuring perfectly spiced chicken breast, fluffy quinoa, and a medley of fresh vegetables, all tossed with a tangy, low-fat yogurt drizzle and a hint of lemon. This dish harmonizes warm shawarma spices with crisp, bright produce for a satisfying and balanced meal.

NUTRITION

366kcal
Protein
39.6g
Fat
10.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Sliced Cucumber (26g)

1/4 cup Thinly Sliced Red Onion (40g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tsp Olive Oil (5g)

2 tbsp Fresh Parsley (3g)

1 tbsp Lemon Juice (15g)

1 tsp Shawarma Spice Blend (2.5g)

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Pat the chicken breast dry and season with the shawarma spice blend, ensuring an even coating on both sides.

  • 3

    Place the chicken breast in the skillet and cook for about 5-6 minutes per side, or until fully cooked and juices run clear.

  • 4

    While the chicken is cooking, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, sliced cucumber, and red onion.

  • 6

    Once the chicken is cooked, slice it into strips and add it to the bowl with the vegetables and quinoa.

  • 7

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and fresh parsley to make a light dressing.

  • 8

    Drizzle the dressing over the bowl, toss gently to combine, and serve warm or at room temperature.