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 brown rice; 0.5 tbsp extra virgin olive oil; 0.5 tbsp tahini; 1 tbsp lemon juice; 0.25 cup diced cucumber; 0.25 cup diced tomato; 2 tbsp diced red onion; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp ground turmeric; 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 breast seasoned with aromatic shawarma spices served over fluffy brown rice with a crisp cucumber-tomato salad and creamy lemon-tahini drizzle.

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NUTRITION

Protein

36.5g

Fat

15.8g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 cup diced cucumber

0.25 cup diced tomato

2 tbsp diced red onion

0.5 tsp ground cumin

0.5 tsp garlic powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the ground cumin, garlic powder, ground turmeric, sea salt, and black pepper to create the shawarma spice blend.
2
Coat the chicken breast evenly with the spice mixture on all sides.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and fully cooked.
4
While the chicken is cooking, combine the diced cucumber, tomato, and red onion in a small bowl to make a fresh salad.
5
In a separate small dish, whisk the tahini and lemon juice with a teaspoon of warm water until the sauce is smooth and creamy.
6
Slice the cooked chicken into thin strips and place them over the warm brown rice.
7
Top the bowl with the cucumber-tomato salad and finish by drizzling the lemon-tahini sauce over the top.