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; 0.33 cup cooked basmati rice; 0.5 tsp extra virgin olive oil; 0.25 cup plain non-fat Greek yogurt; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp red onion; 1 tsp lemon juice; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp turmeric; 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

Marinated chicken breast seared until golden and served over fluffy basmati rice with a zesty Greek yogurt sauce and crisp garden vegetables.

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NUTRITION

Protein

57.6g

Fat

8.7g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.33 cup cooked basmati rice

0.5 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

1 tsp lemon juice

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

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, ground coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Rub the spice blend evenly over all sides of the chicken breast.
3
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through and golden.
4
While the chicken rests for a few minutes, mix the Greek yogurt and lemon juice in a small ramekin until smooth.
5
Slice the rested chicken into thin strips.
6
Assemble the bowl by placing the cooked basmati rice at the base, followed by the sliced chicken, diced cucumber, halved cherry tomatoes, and minced red onion.
7
Finish the dish by drizzling the zesty yogurt sauce over the top before serving.