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; 1 tbsp Tahini; 1 tsp Lemon juice; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Ground 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

Tender chicken breast pan-roasted in aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a creamy tahini drizzle.

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NUTRITION

Protein

50.2g

Fat

20.3g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

1 tsp Extra virgin olive oil

1 tbsp Tahini

1 tsp Lemon juice

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Ground turmeric

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 thin, bite-sized strips and place them in a bowl with the olive oil, cumin, paprika, turmeric, garlic powder, sea salt, and black pepper.
2
Heat a large non-stick skillet over medium-high heat and add the seasoned chicken, pan-roasting until the edges are golden brown and the meat is cooked through, about 6 to 8 minutes.
3
While the chicken is cooking, dice the cucumber and red onion, halve the cherry tomatoes, and toss them together in a small bowl with the lemon juice.
4
Place the warm, pre-cooked basmati rice into a serving bowl and arrange the spiced chicken and the fresh vegetable salad on top.
5
Drizzle the tahini evenly over the bowl and serve immediately while the chicken is still hot.