Herb-Spiced Chicken Shawarma with Fresh Vegetables

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

Herb-Spiced Chicken Shawarma with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma with Fresh Vegetables

A vibrant, Middle Eastern inspired dish featuring tender herb-spiced chicken breast paired with crisp, refreshing vegetables and a side of light quinoa. Each bite delivers a balance of savory spices, tangy lemon, and a medley of textures that brightens your meal while supporting your nutritional goals.

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NUTRITION

425kcal
Protein
42.7g
Fat
12.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cucumber, sliced

1 medium Tomato, diced

1/4 medium Red Onion, thinly sliced

1 cup Lettuce, shredded

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Ground Cumin

1/4 teaspoon Ground Coriander

1/4 teaspoon Paprika

1 pinch Turmeric

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    In a bowl, combine olive oil, lemon juice, garlic powder, cumin, coriander, paprika, turmeric, salt, and pepper to create a marinade.

  • 2

    Add the 6 ounces of chicken breast to the marinade and coat evenly. Let it marinate for at least 20 minutes.

  • 3

    Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and nicely charred on the edges.

  • 4

    While the chicken is cooking, prepare the fresh vegetable mix by combining cucumber, diced tomato, sliced red onion, and shredded lettuce in a serving bowl.

  • 5

    Lightly toss the vegetables with a drizzle of olive oil and a squeeze of extra lemon juice if desired.

  • 6

    Slice the cooked chicken into strips and layer on top of the fresh vegetables.

  • 7

    Serve with 1/2 cup of cooked quinoa on the side for a satisfying, balanced meal.

Herb-Spiced Chicken Shawarma with Fresh Vegetables

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

Herb-Spiced Chicken Shawarma with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Chicken Shawarma with Fresh Vegetables

A vibrant, Middle Eastern inspired dish featuring tender herb-spiced chicken breast paired with crisp, refreshing vegetables and a side of light quinoa. Each bite delivers a balance of savory spices, tangy lemon, and a medley of textures that brightens your meal while supporting your nutritional goals.

NUTRITION

425kcal
Protein
42.7g
Fat
12.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cucumber, sliced

1 medium Tomato, diced

1/4 medium Red Onion, thinly sliced

1 cup Lettuce, shredded

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

1/4 teaspoon Ground Cumin

1/4 teaspoon Ground Coriander

1/4 teaspoon Paprika

1 pinch Turmeric

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    In a bowl, combine olive oil, lemon juice, garlic powder, cumin, coriander, paprika, turmeric, salt, and pepper to create a marinade.

  • 2

    Add the 6 ounces of chicken breast to the marinade and coat evenly. Let it marinate for at least 20 minutes.

  • 3

    Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and nicely charred on the edges.

  • 4

    While the chicken is cooking, prepare the fresh vegetable mix by combining cucumber, diced tomato, sliced red onion, and shredded lettuce in a serving bowl.

  • 5

    Lightly toss the vegetables with a drizzle of olive oil and a squeeze of extra lemon juice if desired.

  • 6

    Slice the cooked chicken into strips and layer on top of the fresh vegetables.

  • 7

    Serve with 1/2 cup of cooked quinoa on the side for a satisfying, balanced meal.