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; 1 tsp extra virgin olive oil; 0.25 cup English cucumber; 0.25 cup cherry tomatoes; 1 tbsp red onion; 2 tbsp nonfat Greek yogurt; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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 Middle Eastern spices served over fluffy basmati rice with a crisp, refreshing cucumber and tomato salad.

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NUTRITION

Protein

50.2g

Fat

11.5g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.25 cup English cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

2 tbsp nonfat Greek yogurt

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat and sauté the spiced chicken until it is golden brown and cooked through.
3
In a separate small bowl, combine the diced cucumber, halved cherry tomatoes, and minced red onion with the lemon juice.
4
Place the fluffy cooked basmati rice in a serving bowl and arrange the chicken and the fresh salad on top.
5
Add a dollop of nonfat Greek yogurt to the bowl for a creamy finish that complements the warm spices.