YOUR SOLIN GENERATED RECIPE
Tender Lemon-Herb Chicken Shawarma Bowls
Pan-seared chicken breast marinated in bright lemon and warm shawarma spices, nestled on a vibrant bed of crisp greens and cauliflower rice with a velvety tahini drizzle.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.5 tsp garlic powder
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
1 cup cauliflower rice
1 cup mixed baby greens
0.5 cup chopped cucumber
0.5 cup cherry tomatoes
2 tbsp plain nonfat Greek yogurt
1 tsp tahini
PREPARATION
In a medium bowl, toss the sliced chicken breast with olive oil, lemon juice, garlic powder, cumin, paprika, turmeric, salt, and pepper.
Heat a large non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.
Remove the chicken from the pan and add the cauliflower rice, sautéing for 3-4 minutes until tender.
In a small ramekin, whisk together the Greek yogurt and tahini with a teaspoon of water until smooth.
Build the bowls by layering the mixed baby greens and sautéed cauliflower rice.
Top with the warm shawarma chicken, chopped cucumber, and cherry tomatoes.
Finish by drizzling the creamy tahini sauce over the entire bowl.