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; 0.25 cup nonfat Greek yogurt; 1 tsp tahini; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp smoked paprika; 0.13 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion

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 zesty lemon-tahini yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

42.8g

Fat

12.1g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup nonfat Greek yogurt

1 tsp tahini

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp smoked paprika

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper.
2
Slice the chicken 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 and sauté the chicken for 6-8 minutes until golden brown and cooked through.
4
Prepare the dressing by whisking the Greek yogurt, tahini, lemon juice, and minced garlic in a small jar until smooth and creamy.
5
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
6
Assemble the bowl by placing the warm rice at the base, topping with the spiced chicken and fresh vegetables, and finishing with a generous drizzle of the yogurt sauce.