YOUR SOLIN GENERATED RECIPE
Dairy-Free Spiced Chicken Shawarma
Experience the vibrant flavors of Middle Eastern cuisine with this dairy-free spiced chicken shawarma. Tender chicken breast marinated in aromatic spices is perfectly seared and served over a refreshing medley of crisp vegetables, enhanced with a squeeze of lemon for brightness. This dish offers a satisfying balance of lean protein and fiber-rich veggies, making it a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
6 ounces Chicken Breast
1 teaspoon Olive Oil
1/2 teaspoon Turmeric Powder
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Cumin Powder
1 tablespoon Lemon Juice
1/4 portion Red Onion
1/2 medium Tomato
1/4 portion Cucumber
1 cup Lettuce
PREPARATION
In a bowl, combine olive oil, lemon juice, turmeric, paprika, garlic powder, and cumin. Mix well to form the marinade.
Place the chicken breast in the marinade, ensuring it is evenly coated. Let it marinate for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.
Preheat a grill pan or skillet over medium-high heat. Once hot, cook the chicken breast for about 5-6 minutes per side until fully cooked and juices run clear.
While the chicken cooks, slice the red onion, tomato, and cucumber. Toss the vegetables lightly with a pinch of salt and extra lemon juice if desired.
Once the chicken is cooked, let it rest for a couple of minutes before slicing thinly.
Assemble your bowl by layering the lettuce at the bottom, topped with the grilled chicken slices and arranged vegetables. Serve immediately.