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 brown rice; 0.25 cup non-fat Greek yogurt; 1 tsp extra virgin olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp red onion; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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

Pan-seared chicken breast marinated in aromatic spices served over fluffy brown rice with a zesty lemon-yogurt drizzle and crisp cucumber salad.

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NUTRITION

Protein

54.0g

Fat

11.3g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup non-fat Greek yogurt

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
In a small bowl, whisk together the cumin, paprika, turmeric, salt, pepper, and half of the garlic powder.
2
Toss the sliced chicken breast with the spice blend until every piece is evenly coated.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.
4
While the chicken cooks, prepare the sauce by mixing the Greek yogurt, lemon juice, and the remaining garlic powder in a small ramekin.
5
Assemble the bowl by placing the warm cooked brown rice at the base.
6
Top the rice with the spiced chicken, diced cucumbers, halved cherry tomatoes, and minced red onion.
7
Drizzle the lemon-yogurt sauce over the top and garnish with freshly chopped parsley before serving.