Name: Tender 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 cup cooked quinoa; 0.25 cup plain Greek yogurt; 1 tsp extra virgin olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Tender 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

Tender Lemon-Herb Chicken Shawarma Bowls

Pan-seared chicken breast marinated in zesty lemon and warm spices, served over fluffy quinoa with a crisp cucumber-tomato salad and creamy yogurt sauce.

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NUTRITION

Protein

55.3g

Fat

15.9g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup plain Greek yogurt

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, salt, and pepper.
2
Slice the chicken breast into thin strips and toss with the marinade until well coated.
3
Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber and red onion, and halve the cherry tomatoes.
5
Place the warm cooked quinoa in a bowl and top with the spiced chicken and the fresh vegetable salad.
6
Garnish with a dollop of Greek yogurt and freshly chopped parsley before serving.