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 basmati rice; 1 tsp extra virgin olive oil; 0.25 cup non-fat Greek yogurt; 1 tsp tahini; 1 tsp lemon juice; 0.5 cup cucumber; 0.5 cup tomato; 2 tbsp red onion; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Tender chicken breast pan-seared with aromatic Middle Eastern spices, served over fluffy basmati rice with a cool, creamy lemon-tahini drizzle.

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NUTRITION

Protein

56.0g

Fat

13.4g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

1 tsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

1 tsp tahini

1 tsp lemon juice

0.5 cup cucumber

0.5 cup tomato

2 tbsp red onion

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin strips and toss in a bowl with olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Heat a large non-stick skillet over medium-high heat and sear the chicken until golden brown and fully cooked, approximately 6 to 8 minutes.
3
In a small mixing bowl, combine the Greek yogurt, tahini, and lemon juice, whisking until the consistency is smooth and pourable.
4
Assemble the bowl by placing the warm cooked basmati rice at the bottom.
5
Layer the spiced chicken, diced cucumber, diced tomato, and red onion over the rice.
6
Finish by drizzling the creamy lemon-tahini sauce over the top and garnishing with freshly chopped parsley.