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 Extra virgin olive oil; 0.25 cup Non-fat Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Garlic powder; 0.25 tsp Ground cumin; 0.25 tsp Smoked paprika; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cucumber; 0.5 cup Tomato; 2 tbsp Red onion

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 spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy lemon-garlic yogurt sauce.

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NUTRITION

Protein

54.0g

Fat

12.9g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 tbsp Extra virgin olive oil

0.25 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Ground cumin

0.25 tsp Smoked paprika

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.5 cup Tomato

2 tbsp Red onion

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PREPARATION

1
In a small bowl, whisk together the cumin, paprika, turmeric, sea salt, black pepper, and half of the olive oil.
2
Coat the chicken breast evenly with the spice mixture and let marinate for at least 10 minutes.
3
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
4
While the chicken cooks, combine the Greek yogurt, lemon juice, and garlic powder in a small dish to create the creamy sauce.
5
Toss the diced cucumber, tomato, and red onion together in a bowl for the fresh salad.
6
Slice the cooked chicken into strips and assemble the bowl by placing the chicken and salad over the warm basmati rice, then drizzling with the yogurt sauce.