Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked basmati rice; 1.5 tsp extra virgin olive oil; 0.5 tbsp tahini; 0.25 cup cucumber; 0.25 cup tomato; 1 tbsp red onion; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 1 tsp fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Shawarma Rice Bowl

Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy tahini drizzle.

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NUTRITION

Protein

49.5g

Fat

18.8g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1.5 tsp extra virgin olive oil

0.5 tbsp tahini

0.25 cup cucumber

0.25 cup tomato

1 tbsp red onion

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin, even strips and place them in a bowl.
2
Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, black pepper, and 1 teaspoon of olive oil until well coated.
3
Heat a non-stick skillet over medium-high heat and sauté the chicken strips until golden brown and cooked through, approximately 6 to 8 minutes.
4
In a separate small bowl, combine the diced cucumber, tomato, red onion, and fresh parsley with the lemon juice and the remaining 0.5 teaspoon of olive oil to create a quick salad.
5
Place the warm cooked basmati rice in the base of a serving bowl.
6
Top the rice with the spiced chicken and the fresh vegetable salad.
7
In a small ramekin, whisk the tahini with a tiny splash of warm water until it reaches a pourable consistency, then drizzle it over the entire bowl before serving.