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 zesty lemon-tahini drizzle and crisp garden vegetables.
INGREDIENTS
4.25 oz Chicken breast
0.5 cup Cooked quinoa
0.5 tbsp Extra virgin olive oil
0.5 tbsp Tahini
1 tbsp Fresh lemon juice
0.5 cup Diced cucumber
0.5 cup Halved cherry tomatoes
2 tbsp Minced red onion
0.5 tsp Ground cumin
0.5 tsp Garlic powder
0.25 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with the cumin, garlic powder, turmeric, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.
While the chicken cooks, assemble the base of the bowl by adding the cooked quinoa, diced cucumber, cherry tomatoes, and red onion.
In a small ramekin, whisk together the tahini and lemon juice with one teaspoon of warm water until the dressing is smooth and pourable.
Top the quinoa and vegetables with the hot shawarma chicken and finish by drizzling the lemon-tahini sauce over the entire bowl.