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 cup cooked quinoa; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp hummus; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp 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

Pan-seared chicken breast seasoned with aromatic shawarma spices served over fluffy quinoa with a crisp, refreshing cucumber-tomato salad.

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NUTRITION

Protein

51g

Fat

14.8g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp hummus

1 tsp extra virgin olive oil

1 tsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Dice the chicken breast into small, even pieces and place them in a bowl.
2
Toss the chicken with olive oil, dried oregano, garlic powder, cumin, sea salt, and black pepper until well coated.
3
Heat a large non-stick skillet over medium-high heat and add the chicken, searing until golden brown and cooked through, approximately 6 to 8 minutes.
4
While the chicken cooks, dice the cucumber and halve the cherry tomatoes, then toss them in a small bowl with the minced red onion and lemon juice.
5
Place the warm cooked quinoa in the base of a serving bowl.
6
Top the quinoa with the crispy shawarma chicken and the fresh cucumber-tomato salad.
7
Finish the bowl with a dollop of hummus and a sprinkle of chopped fresh parsley.