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; 1 tsp extra virgin olive oil; 0.25 tsp ground cumin; 0.25 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 nonfat Greek yogurt; 1 tsp lemon juice; 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

Tender chicken breast marinated in aromatic Middle Eastern spices is seared until golden and served over fluffy basmati rice with a crisp cucumber salad and creamy yogurt sauce.

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NUTRITION

Protein

51.2g

Fat

10.6g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

0.25 tsp ground cumin

0.25 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 nonfat Greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
In a small bowl, whisk together the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
3
Toss the chicken strips in the spice mixture until evenly coated.
4
Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and fully cooked, approximately 6 to 8 minutes.
5
While the chicken is cooking, dice the cucumber and halve the cherry tomatoes.
6
In a separate small dish, mix the Greek yogurt with the lemon juice until smooth to create the sauce.
7
Place the warm cooked basmati rice in a serving bowl and top with the seared chicken and fresh vegetables.
8
Drizzle the yogurt sauce over the bowl and garnish with chopped fresh parsley.