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 Diced cucumber; 0.25 cup Halved cherry tomatoes; 1 tbsp Minced red onion; 2 tbsp Plain Greek yogurt; 1 tsp Fresh lemon juice; 0.25 tsp Ground cumin; 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 infused with aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber salad and zesty lemon-yogurt drizzle.

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NUTRITION

Protein

49.7g

Fat

12.3g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 cup Diced cucumber

0.25 cup Halved cherry tomatoes

1 tbsp Minced red onion

2 tbsp Plain Greek yogurt

1 tsp Fresh lemon juice

0.25 tsp Ground cumin

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
Slice the chicken breast into thin bite-sized strips and place them in a medium mixing bowl.
2
Add the ground cumin, smoked paprika, garlic powder, sea salt, black pepper, and olive oil to the chicken, tossing until every piece is evenly coated.
3
Heat a non-stick skillet over medium-high heat and sauté the spiced chicken for 6-8 minutes until golden brown and cooked through.
4
In a small bowl, whisk together the plain Greek yogurt and fresh lemon juice until the consistency is smooth and pourable.
5
Assemble the bowl by placing the warm cooked basmati rice at the base, then topping with the sautéed chicken, diced cucumber, cherry tomatoes, and minced red onion.
6
Finish the dish by drizzling the lemon-yogurt sauce over the top and serve immediately.