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 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp extra virgin olive oil; 0.5 cup cooked quinoa; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp plain Greek yogurt; 1 tsp fresh lemon juice; 1 tsp chopped 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 zesty lemon-yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

52.3g

Fat

14.8g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp plain Greek yogurt

1 tsp fresh lemon juice

1 tsp chopped fresh parsley

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PREPARATION

1
Slice the chicken breast into thin strips and toss with cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
2
Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes until golden brown and cooked through.
3
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.
4
Assemble the bowl by placing the warm cooked quinoa at the base and topping it with the seared chicken, cucumber, and cherry tomatoes.
5
Drizzle the lemon-yogurt sauce over the entire bowl and garnish with fresh parsley before serving.