Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 tsp cumin; 0.5 tsp coriander; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 5 oz chicken breast; 0.5 tbsp olive oil; 0.5 cup cooked basmati rice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp red onion; 0.25 cup non-fat Greek yogurt; 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

Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber-tomato salad and a dollop of zesty lemon-yogurt sauce.

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NUTRITION

Protein

53.2g

Fat

13.0g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

0.5 tsp cumin

0.5 tsp coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

5 oz chicken breast

0.5 tbsp olive oil

0.5 cup cooked basmati rice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Toss the diced chicken breast in the spice mixture until evenly coated.
3
Heat the olive oil in a skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion to create a quick salad.
5
Stir the lemon juice into the Greek yogurt to create a simple, tangy sauce.
6
Assemble the bowl by placing the cooked basmati rice at the base, then topping with the spiced chicken, fresh salad, and a drizzle of the yogurt sauce.