Name: Crispy Lemon-Herb Chicken Shawarma Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp olive oil; 0.5 cup cooked quinoa; 0.25 cup nonfat Greek yogurt; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp diced red onion; 1 tbsp chopped fresh parsley

Crispy Lemon-Herb Chicken Shawarma Bowls

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken Shawarma Bowls

Sautéed chicken breast seasoned with aromatic shawarma spices, served over fluffy quinoa with a zesty lemon-yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

56.3g

Fat

16.4g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 cup cooked quinoa

0.25 cup nonfat Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp diced red onion

1 tbsp chopped fresh parsley

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and place in a bowl.
2
Toss the chicken with cumin, coriander, turmeric, salt, and pepper until evenly coated.
3
Heat olive oil in a skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden and cooked through.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic to create the sauce.
5
Place the cooked quinoa in the base of a bowl and top with the spiced chicken.
6
Add the cucumber, cherry tomatoes, and red onion to the bowl.
7
Drizzle the lemon-yogurt sauce over the top and garnish with fresh parsley.