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; 0.25 cup quinoa; 1 tbsp olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp Greek yogurt; 1 tsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp cumin; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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-tahini yogurt sauce and crisp garden vegetables.

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NUTRITION

Protein

50.2g

Fat

23.3g

Carbs

21.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 tbsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Cook the quinoa according to package instructions and set aside.
2
Slice the chicken breast into thin strips and toss with cumin, smoked paprika, garlic powder, sea salt, and black pepper.
3
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt to create the sauce.
5
Dice the cucumber, cherry tomatoes, and red onion into bite-sized pieces.
6
Assemble the bowls by layering the cooked quinoa, seared chicken, and fresh vegetables.
7
Drizzle with the lemon-yogurt sauce and garnish with fresh chopped parsley.