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; 1 tsp extra virgin olive oil; 1 tbsp tahini; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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 strips seasoned with aromatic shawarma spices served over a bed of fluffy brown rice with a zesty lemon-tahini drizzle.

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NUTRITION

Protein

50.2g

Fat

19.3g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp extra virgin olive oil

1 tbsp tahini

0.25 cup cucumber

0.25 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin strips and place them in a medium mixing bowl.
2
Toss the chicken with the olive oil, garlic powder, cumin, smoked paprika, sea salt, and black pepper until every piece is evenly coated.
3
Heat a large non-stick skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until golden brown and cooked through.
4
Place the warm cooked brown rice in a serving bowl to create the base.
5
Top the rice with the cooked chicken strips, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
6
In a small jar or bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until the sauce is smooth and creamy.
7
Drizzle the tahini sauce over the entire bowl and garnish with finely chopped fresh parsley before serving.