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; 0.5 tbsp olive oil; 0.25 cup non-fat Greek yogurt; 1 tsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup red bell pepper; 0.25 cup red onion; 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 seasoned with aromatic shawarma spices served over fluffy basmati rice with a creamy, zesty garlic yogurt drizzle.

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NUTRITION

Protein

54.6g

Fat

13.4g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp olive oil

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp fresh parsley

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PREPARATION

1
In a small bowl, combine the cumin, smoked paprika, turmeric, sea salt, black pepper, and half of the garlic powder to create the shawarma spice blend.
2
Slice the chicken breast into thin strips and toss thoroughly with the spice blend until every piece is coated.
3
Heat the olive oil in a large skillet over medium-high heat.
4
Add the seasoned chicken, sliced red bell peppers, and red onions to the skillet.
5
Sauté the mixture for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender with slightly charred edges.
6
In a small ramekin, whisk together the Greek yogurt, lemon juice, and the remaining garlic powder until smooth.
7
Place the warm cooked basmati rice in the base of a shallow bowl.
8
Top the rice with the sautéed chicken and vegetable mixture, then finish with a generous drizzle of the garlic yogurt sauce and a sprinkle of fresh parsley.