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 tbsp Extra virgin olive oil; 1 tsp Ground cumin; 1 tsp Smoked paprika; 0.5 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 2 tbsp Non-fat Greek yogurt; 1 tbsp Lemon juice; 1 tsp 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 spices served over fluffy quinoa with a zesty lemon-yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

53.8g

Fat

22.0g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Non-fat Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Slice the chicken breast into bite-sized strips and toss them in a bowl with the ground cumin, smoked paprika, turmeric, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat.
3
Add the seasoned chicken to the skillet and sear for 5-7 minutes until the edges are golden and the meat is cooked through.
4
In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth, adding a teaspoon of water if needed to reach a drizzling consistency.
5
Place the cooked quinoa in a serving bowl and arrange the seared chicken, cucumber, cherry tomatoes, and red onion on top.
6
Drizzle the lemon-yogurt sauce over the entire bowl and finish with a garnish of fresh parsley.