YOUR SOLIN GENERATED RECIPE
Tender Lemon-Herb Roasted Chicken Shawarma
Sheet-pan roasted chicken breast and vibrant vegetables tossed in a zesty lemon-herb marinade, served over fluffy quinoa with a cooling dollop of creamy Greek yogurt.
INGREDIENTS
4 oz chicken breast
0.5 tbsp extra virgin olive oil
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp ground turmeric
0.25 tsp ground cinnamon
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh lemon juice
0.5 cup sliced red bell pepper
0.5 cup sliced red onion
0.25 cup cooked white quinoa
0.25 cup plain non-fat Greek yogurt
1 tsp chopped fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Slice the chicken breast into thin strips and place them in a large mixing bowl.
Add the sliced red bell pepper and red onion to the bowl with the chicken strips.
Whisk together the olive oil, lemon juice, cumin, coriander, turmeric, cinnamon, sea salt, and black pepper in a small jar.
Pour the marinade over the chicken and vegetables, tossing thoroughly until every piece is evenly coated.
Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded to allow for proper browning.
Roast for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
Serve the roasted shawarma over the warm cooked quinoa and top with a dollop of Greek yogurt and a sprinkle of fresh parsley.