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 brown rice; 2 tsp extra virgin olive oil; 0.25 cup plain Greek yogurt; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp lemon juice; 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

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 brown rice with a cooling yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

52.7g

Fat

19.8g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

2 tsp extra virgin olive oil

0.25 cup plain Greek yogurt

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp lemon juice

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

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PREPARATION

1
Slice the chicken breast into thin, even strips to ensure quick and uniform cooking.
2
In a medium bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
3
Add the chicken strips to the bowl and toss thoroughly until every piece is well-coated in the spice marinade.
4
Heat a large non-stick skillet over medium-high heat and add the marinated chicken.
5
Sauté the chicken for 6-8 minutes, stirring occasionally, until the exterior is golden brown and the meat is cooked through.
6
While the chicken cooks, dice the cucumber and halve the cherry tomatoes.
7
Place the warm cooked brown rice into a serving bowl as the base.
8
Layer the seared chicken, cucumber, and tomatoes over the rice.
9
Top the bowl with a dollop of plain Greek yogurt and serve immediately.