Name: Tender Lemon-Herb Chicken Shawarma Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tsp olive oil; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup cauliflower rice; 0.25 cup cooked quinoa; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 2 tbsp red onion; 2 tsp tahini; 1 tsp 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 a vibrant bed of cauliflower rice and quinoa with a creamy tahini drizzle.

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NUTRITION

Protein

56.5g

Fat

17.6g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup cooked quinoa

0.5 cup cherry tomatoes

0.5 cup cucumber

2 tbsp red onion

2 tsp tahini

1 tsp fresh parsley

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PREPARATION

1
Slice chicken into bite-sized pieces and toss with olive oil, lemon juice, garlic powder, cumin, paprika, salt, and pepper.
2
Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.
3
In a separate pan, lightly sauté the cauliflower rice until tender, then fold in the pre-cooked quinoa.
4
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
5
Assemble the bowl by placing the cauliflower-quinoa mix at the base, topped with the warm chicken and fresh vegetables.
6
Drizzle with tahini and garnish with chopped fresh parsley before serving.