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 cup cooked quinoa; 1 tsp olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp ground cumin; 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

Tender chicken breast pan-seared with aromatic shawarma spices, served over fluffy quinoa with a zesty lemon-yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

52.6g

Fat

12.6g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tsp olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin, even strips and place them in a medium bowl.
2
Toss the chicken with the ground cumin, garlic powder, dried oregano, sea salt, and black pepper until well coated.
3
Heat the olive oil in a large non-stick skillet over medium-high heat.
4
Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown and crispy.
5
In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth.
6
Place the cooked quinoa in the bottom of a serving bowl as the base.
7
Arrange the crispy chicken, diced cucumber, halved cherry tomatoes, and sliced red onion over the quinoa.
8
Drizzle the lemon-yogurt sauce over the bowl and garnish with freshly chopped parsley.