Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Brown rice; 1 tsp Olive oil; 2 tbsp Greek yogurt; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 tbsp Lemon juice; 0.5 tsp Cumin; 0.5 tsp Coriander; 0.25 tsp Turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp 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 spiced chicken breast served over fluffy brown rice with a crisp cucumber-tomato salad and a creamy dollop of lemon-garlic Greek yogurt.

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NUTRITION

Protein

57.3g

Fat

11.6g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Brown rice

1 tsp Olive oil

2 tbsp Greek yogurt

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Lemon juice

0.5 tsp Cumin

0.5 tsp Coriander

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
In a medium bowl, whisk together the olive oil, half of the lemon juice, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Slice the chicken breast into bite-sized strips and toss in the spice marinade until every piece is well coated.
3
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes until it is golden brown and cooked through.
4
While the chicken cooks, toss the diced cucumber, halved cherry tomatoes, and sliced red onion with the remaining lemon juice and fresh parsley.
5
Warm the pre-cooked brown rice and place it at the base of a serving bowl.
6
Top the rice with the cooked shawarma chicken and the fresh vegetable salad.
7
Finish with a dollop of Greek yogurt on top before serving for a cooling contrast.