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; 0.5 cup Basmati rice; 1 tsp Extra virgin olive oil; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Ground turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cucumber; 0.25 cup Tomato; 2 tbsp Red onion; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 1 cup Baby spinach

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 with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy garlic yogurt sauce.

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NUTRITION

Protein

56.0g

Fat

13.9g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Basmati rice

1 tsp Extra virgin olive oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cucumber

0.25 cup Tomato

2 tbsp Red onion

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 cup Baby spinach

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PREPARATION

1
Slice the chicken breast into thin strips and toss in a bowl with the cumin, paprika, turmeric, garlic powder, sea salt, and black pepper.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
3
While the chicken cooks, whisk together the plain Greek yogurt and lemon juice in a small ramekin to create a smooth, tangy sauce.
4
Prepare the fresh salad by dicing the cucumber, tomato, and red onion into small, uniform pieces.
5
Assemble the bowl by placing a bed of baby spinach and the warm basmati rice at the bottom.
6
Top the bowl with the spiced chicken and the vegetable salad, then finish with a drizzle of the yogurt sauce.