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 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 0.5 tsp Ground cumin; 0.25 tsp Ground coriander; 0.25 tsp Ground turmeric; 0.25 tsp Garlic powder; 0.5 tbsp Extra virgin olive oil; 0.25 cup Cooked quinoa; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 0.5 tbsp Tahini; 1 tbsp Lemon juice; 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

Pan-seared chicken breast seasoned with zesty lemon and earthy herbs served over a vibrant bed of quinoa and crisp garden vegetables.

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NUTRITION

Protein

50.0g

Fat

17.8g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.5 tbsp Extra virgin olive oil

0.25 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
Slice chicken into thin strips and season thoroughly with salt, pepper, oregano, cumin, coriander, turmeric, and garlic powder.
2
Heat olive oil in a large skillet over medium-high heat and sear chicken until the edges are golden and crispy.
3
In a small ramekin, whisk together the tahini and half of the lemon juice with a teaspoon of water until smooth.
4
Place the cooked quinoa in a serving bowl and arrange the seared chicken on top.
5
Add the diced cucumber, halved cherry tomatoes, and minced red onion to create a fresh color palette.
6
Drizzle the remaining lemon juice and tahini sauce over the bowl and finish with chopped fresh parsley.