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; 0.5 tbsp olive oil; 0.25 cup plain non-fat Greek yogurt; 1 tsp tahini; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tsp lemon juice; 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

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

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NUTRITION

Protein

54.9g

Fat

15.8g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp olive oil

0.25 cup plain non-fat Greek yogurt

1 tsp tahini

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tsp lemon juice

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.
2
In a small bowl, whisk together the olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper.
3
Toss the chicken strips in the spice marinade until every piece is thoroughly coated.
4
Heat a large non-stick skillet over medium-high heat and sear the chicken for 6 to 8 minutes until golden brown and cooked through.
5
In a separate small bowl, stir together the Greek yogurt, tahini, and lemon juice until smooth.
6
Place the warm cooked basmati rice into a serving bowl.
7
Layer the spiced chicken, diced cucumber, halved cherry tomatoes, and minced red onion over the rice.
8
Finish by drizzling the creamy lemon-tahini sauce over the bowl and serve immediately.