Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 0.5 cup Cooked brown rice; 0.5 tbsp Extra virgin olive oil; 0.25 cup Plain nonfat Greek yogurt; 0.5 cup English cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Lemon juice; 0.5 tsp Garlic powder; 0.5 tsp Ground cumin; 0.25 tsp Ground turmeric; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Pan-seared chicken marinated in aromatic Middle Eastern spices served over fluffy brown rice with a cool, zesty yogurt drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.6g

Fat

12.3g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

0.25 cup Plain nonfat Greek yogurt

0.5 cup English cucumber

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.25 tsp Ground turmeric

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Dice the chicken breast into bite-sized pieces for even cooking.
2
In a medium bowl, whisk together the olive oil, cumin, turmeric, paprika, garlic powder, sea salt, and black pepper.
3
Toss the chicken pieces in the spice marinade until every piece is thoroughly coated.
4
Heat a large non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes until golden brown and cooked through.
5
While the chicken sears, whisk the Greek yogurt and lemon juice in a small bowl until smooth.
6
Chop the cucumber into small cubes and halve the cherry tomatoes.
7
Assemble the bowl by layering the cooked brown rice at the base, followed by the shawarma chicken and fresh vegetables.
8
Finish the bowl with a generous drizzle of the lemon-yogurt sauce before serving.