YOUR SOLIN GENERATED RECIPE
Herb-Spiced Chicken Shawarma Bowl
Savor the flavors of the Middle East with this vibrant Chicken Shawarma Bowl, featuring succulent herb-spiced chicken breast served over fluffy quinoa and mixed fresh vegetables. The dish is finished with a cooling dollop of Greek yogurt sauce and a sprinkle of fragrant spices, creating a balanced meal that delights both the senses and your nutrition goals.
INGREDIENTS
5 oz Chicken Breast
1/3 cup dry Quinoa
1/2 cup diced Cucumber
1/2 cup diced Tomato
1/4 small Red Onion
2 tbsp Plain Nonfat Greek Yogurt
Herbs and Spices to taste
PREPARATION
Rinse the quinoa under cold water, then cook according to package instructions until fluffy.
In a bowl, toss the chicken breast with cumin, paprika, garlic powder, salt, and pepper.
Heat a non-stick skillet over medium heat and cook the chicken for 5-6 minutes per side or until fully cooked and nicely browned.
While the chicken cooks, dice the cucumber, tomato, and thinly slice the red onion. Set aside.
Once the chicken is cooked, slice it into strips.
Assemble your bowl by layering the cooked quinoa, fresh vegetables, and sliced chicken.
Drizzle with a dollop of plain nonfat Greek yogurt over the top and sprinkle a bit more of your chosen spices if desired.
Serve immediately and enjoy your nutritious, herb-spiced Chicken Shawarma Bowl.