YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Shawarma Bowls
Pan-seared chicken breast seasoned with zesty lemon and aromatic shawarma spices, served over fluffy quinoa with a crisp cucumber-tomato salad and creamy tahini drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked quinoa
1 tsp Olive oil
1 tbsp Tahini
1 tbsp Lemon juice
0.25 tsp Garlic powder
0.25 tsp Ground cumin
0.25 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Diced cucumber
0.5 cup Halved cherry tomatoes
1 cup Baby spinach
1 tsp Chopped fresh parsley
PREPARATION
Slice the chicken breast into bite-sized pieces and toss in a bowl with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.
In a small ramekin, whisk together the tahini and half of the lemon juice with a teaspoon of warm water until the sauce is smooth and pourable.
Prepare the base of the bowl by layering the baby spinach and cooked quinoa.
Top the greens and grains with the warm spiced chicken, diced cucumber, and halved cherry tomatoes.
Drizzle the remaining lemon juice over the chicken and finish the bowl with the creamy tahini sauce and a sprinkle of fresh parsley.