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 Basmati rice; 0.5 tbsp Extra virgin olive oil; 0.25 cup Plain Greek yogurt; 0.5 cup Cucumber; 0.5 cup Tomato; 2 tbsp Red onion; 1 tsp Ground cumin; 0.5 tsp Ground coriander; 0.25 tsp Ground turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp 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 marinated in aromatic spices served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy garlic yogurt sauce.

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NUTRITION

Protein

54.2g

Fat

18.7g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

0.5 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.5 cup Cucumber

0.5 cup Tomato

2 tbsp Red onion

1 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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PREPARATION

1
In a medium bowl, toss the chicken strips with cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until thoroughly coated.
2
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.
3
While the chicken is cooking, whisk the plain Greek yogurt with half of the lemon juice in a small ramekin to create a smooth, tangy sauce.
4
In a separate bowl, combine the diced cucumber, tomato, and red onion with the remaining lemon juice for a fresh salad.
5
Place the warm, cooked basmati rice in the base of a bowl and top with the spiced chicken and the cucumber-tomato salad.
6
Drizzle the creamy yogurt sauce over the entire bowl and serve immediately.