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 Extra virgin olive oil; 0.5 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 1 tsp Lemon juice; 0.25 tsp Ground cumin; 0.25 tsp Ground coriander; 0.25 tsp Ground turmeric; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 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

Sautéed chicken breast seasoned with aromatic spices, served over fluffy basmati rice with a crisp cucumber salad and a dollop of creamy lemon-yogurt sauce.

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NUTRITION

Protein

54.0g

Fat

10.9g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.25 cup Nonfat Greek yogurt

1 tsp Extra virgin olive oil

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

1 tsp Lemon juice

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and place them in a bowl.
2
Toss the chicken with the cumin, coriander, turmeric, paprika, garlic powder, sea salt, and black pepper until evenly coated.
3
Heat the olive oil in a skillet over medium-high heat and add the chicken, sautéing until golden brown and cooked through.
4
While the chicken cooks, finely dice the cucumber, cherry tomatoes, and red onion to create a quick salad.
5
In a small ramekin, whisk together the Greek yogurt and lemon juice until smooth.
6
Place the warm cooked basmati rice in a bowl and top with the spiced chicken and the fresh vegetable salad.
7
Drizzle the lemon-yogurt sauce over the entire bowl and serve immediately.