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 tbsp olive oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked brown rice; 0.5 cup diced cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp lemon juice; 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

Pan-seared chicken breast seasoned with aromatic shawarma spices served over fluffy brown rice with a crisp cucumber and tomato salad.

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NUTRITION

Protein

48.5g

Fat

15.3g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

0.5 cup diced cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 tbsp fresh parsley

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PREPARATION

1
In a small bowl, whisk together the ground cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper.
2
Coat the chicken breast evenly on both sides with the spice blend, pressing it in to ensure it sticks.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
4
While the chicken is cooking, combine the diced cucumber, halved cherry tomatoes, and red onion in a bowl with lemon juice and fresh parsley.
5
Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.
6
Assemble the bowl by placing the warm cooked brown rice at the base, then topping it with the sliced shawarma chicken and the fresh vegetable salad.