Name: Crispy Lemon-Herb Chicken Shawarma Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 cup cooked quinoa; 2 tsp extra virgin olive oil; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp hummus; 1 tbsp fresh lemon juice; 0.5 tsp garlic powder; 0.5 tsp ground cumin; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp 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 vibrant cucumber-tomato salad and creamy hummus.

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NUTRITION

Protein

48.2g

Fat

18.4g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp hummus

1 tbsp fresh lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

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PREPARATION

1
In a small bowl, whisk together the cumin, turmeric, garlic powder, sea salt, and black pepper.
2
Slice the chicken breast into bite-sized strips and toss thoroughly with the spice blend until evenly coated.
3
Heat the olive oil in a large skillet over medium-high heat until shimmering.
4
Add the chicken to the skillet and sear for 5-7 minutes, turning occasionally, until the edges are golden-brown and crispy.
5
While chicken cooks, toss the diced cucumber and cherry tomatoes with lemon juice and a pinch of salt.
6
Assemble the bowl by placing the warm quinoa at the base, followed by the crispy chicken and the fresh vegetable salad.
7
Top with a dollop of creamy hummus and garnish with fresh parsley before serving.