Name: Crispy 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; 0.5 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 0.5 tbsp tahini; 1 tbsp lemon juice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp 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

Roasted chicken breast seasoned with aromatic shawarma spices, served over fluffy quinoa with a zesty lemon-tahini drizzle for a vibrant and satisfying crunch.

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NUTRITION

Protein

55.9g

Fat

19.4g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice chicken breast into thin strips and toss with olive oil, cumin, paprika, garlic powder, salt, and pepper.
3
Spread chicken on the baking sheet and roast for 15-18 minutes until golden and crispy.
4
While chicken roasts, dice the cucumber, tomatoes, and red onion into small pieces.
5
In a small bowl, whisk together tahini and lemon juice with a splash of warm water to create a creamy drizzle.
6
Assemble the bowl by placing cooked quinoa at the base, followed by the roasted chicken and fresh vegetable mix.
7
Top with fresh parsley and the lemon-tahini dressing before serving.