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 Brown rice; 0.5 tbsp Olive oil; 0.25 cup Greek yogurt; 1 tsp Lemon juice; 1 clove Garlic; 0.5 tsp Cumin; 0.5 tsp Coriander; 0.25 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 1 tbsp 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

Tender chicken breast sautéed in aromatic Middle Eastern spices, served over fluffy brown rice with a cool, zesty yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

54.3g

Fat

13.9g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

0.5 tbsp Olive oil

0.25 cup Greek yogurt

1 tsp Lemon juice

1 clove Garlic

0.5 tsp Cumin

0.5 tsp Coriander

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Parsley

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PREPARATION

1
In a medium bowl, toss the sliced chicken breast with the olive oil, cumin, coriander, turmeric, sea salt, and black pepper until evenly coated.
2
Heat a large non-stick skillet over medium-high heat and add the seasoned chicken, cooking for 6-8 minutes until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken is cooking, prepare the garlic-yogurt sauce by whisking together the Greek yogurt, minced garlic, and lemon juice in a small ramekin.
4
Place the warm, cooked brown rice into a serving bowl as the base.
5
Arrange the cooked chicken shawarma, diced cucumber, halved cherry tomatoes, and thinly sliced red onion over the rice.
6
Drizzle the garlic-yogurt sauce over the entire bowl and garnish with fresh chopped parsley before serving.