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 olive oil; 1 tbsp tahini; 1 tbsp lemon juice; 0.25 cup diced cucumber; 0.25 cup diced tomato; 1 tbsp minced red onion; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground 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

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

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NUTRITION

Protein

50.7g

Fat

18.7g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 cup diced cucumber

0.25 cup diced tomato

1 tbsp minced red onion

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground 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
Toss the sliced chicken breast with the cumin, coriander, turmeric, garlic powder, sea salt, black pepper, and olive oil in a medium bowl.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-8 minutes until golden and fully cooked through.
3
In a small jar, whisk together the tahini and lemon juice with a teaspoon of warm water until the sauce is creamy and pourable.
4
Place the warm cooked basmati rice in the center of a serving bowl.
5
Arrange the seared chicken, diced cucumber, diced tomato, and minced red onion over the rice base.
6
Drizzle the creamy tahini sauce over the entire bowl and garnish with fresh parsley before serving.