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 Cooked basmati rice; 1 tsp Olive oil; 0.5 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; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 0.25 cup Greek yogurt; 1 tsp Lemon juice; 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 lemon-garlic yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

58.2g

Fat

16.0g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Olive oil

0.5 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

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 cup Greek yogurt

1 tsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
In a small bowl, combine the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
3
Toss the chicken strips with the spice mixture until evenly coated.
4
Heat the olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
5
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
6
In a small ramekin, whisk together the Greek yogurt and lemon juice until smooth.
7
Place the cooked basmati rice in a bowl and top with the spiced chicken and fresh vegetables.
8
Drizzle the yogurt sauce over the top and garnish with chopped fresh parsley.