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; 1 tbsp tahini; 1 tbsp lemon juice; 0.25 cup cucumber; 0.25 cup tomato; 1 tbsp red onion; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp smoked paprika; 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

Pan-seared chicken breast seasoned with aromatic Middle Eastern spices served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy tahini drizzle.

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NUTRITION

Protein

50.6g

Fat

18.7g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 cup cucumber

0.25 cup tomato

1 tbsp red onion

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and toss in a bowl with the olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper.
2
Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 6 to 8 minutes.
3
While the chicken is cooking, dice the cucumber, tomato, and red onion, then toss them in a small bowl with half of the lemon juice.
4
In a separate small ramekin, whisk the tahini with the remaining lemon juice and a teaspoon of water until the sauce is smooth and pourable.
5
Assemble the bowl by placing the warm cooked rice at the base and topping it with the spiced chicken and the fresh vegetable salad.
6
Drizzle the creamy tahini sauce over the entire bowl and serve immediately while the chicken is still hot.