Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz chicken breast; 0.5 cup basmati rice; 1 tsp olive oil; 0.5 cup cucumber; 0.25 cup tomato; 2 tbsp red onion; 2 tbsp Greek yogurt; 1 tsp lemon juice; 0.5 tsp cumin; 0.5 tsp smoked paprika; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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 creamy garlic yogurt sauce.

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NUTRITION

Protein

44.7g

Fat

12.1g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

4.25 oz chicken breast

0.5 cup basmati rice

1 tsp olive oil

0.5 cup cucumber

0.25 cup tomato

2 tbsp red onion

2 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp cumin

0.5 tsp smoked paprika

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice chicken breast into thin strips and place in a bowl.
2
Add cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper to the chicken and toss to coat evenly.
3
Heat olive oil in a skillet over medium-high heat.
4
Add the chicken to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.
5
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
6
Dice the cucumber, tomato, and red onion, then toss them together in a small bowl.
7
Place the cooked basmati rice in a serving bowl.
8
Top the rice with the sautéed chicken and the fresh vegetable salad.
9
Drizzle the creamy lemon-yogurt sauce over the top before serving.