YOUR SOLIN GENERATED RECIPE
Roasted Shawarma-Spiced Chicken with Fresh Herb Salad
Savor a vibrant plate featuring tender roasted chicken infused with aromatic shawarma spices, paired with a refreshing herb salad tossed in a light lemon-olive oil dressing and enhanced by a serving of nutritious quinoa. Each bite is a symphony of warm spices and fresh herbs, making this a fulfilling meal that’s as visually appealing as it is delicious.
INGREDIENTS
5 oz Chicken Breast
0.5 tbsp Olive Oil
2 cups Baby Spinach
0.5 cup Cherry Tomatoes
0.25 piece Cucumber
0.5 cup Cooked Quinoa
1 tsp Shawarma Spice Blend
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix the shawarma spice blend with a drizzle of olive oil to form a paste.
Rub the spice paste evenly over the chicken breast.
Place the chicken on a baking tray lined with parchment paper and roast for 20-25 minutes, or until the chicken is cooked through and has a nice golden exterior.
While the chicken is roasting, prepare the herb salad by combining baby spinach, halved cherry tomatoes, and sliced cucumber in a mixing bowl.
Add the cooked quinoa to the salad and toss lightly.
Drizzle the lemon juice and remaining olive oil over the salad, and season with a pinch of salt and pepper, if desired.
Slice the roasted chicken and serve it on top of or beside the fresh herb salad.
Enjoy your flavorful and nutritious meal!