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 tbsp olive oil; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp smoked paprika; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup cooked brown rice; 0.5 cup cucumber; 0.5 cup tomato; 2 tbsp red onion; 1 tbsp fresh parsley; 1 tbsp lemon juice; 1 tbsp hummus

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-seared with aromatic shawarma spices served over fluffy brown rice with a crisp, refreshing cucumber-tomato salad.

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NUTRITION

Protein

48.3g

Fat

15.9g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp smoked paprika

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

0.5 cup cucumber

0.5 cup tomato

2 tbsp red onion

1 tbsp fresh parsley

1 tbsp lemon juice

1 tbsp hummus

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips and place them in a small mixing bowl.
2
Whisk together the olive oil, cumin, coriander, paprika, turmeric, sea salt, and black pepper, then pour over the chicken and toss to coat evenly.
3
Heat a large non-stick skillet over medium-high heat and add the seasoned chicken, cooking for 6-8 minutes until golden brown and fully cooked through.
4
While the chicken is searing, finely dice the cucumber, tomato, and red onion, then toss them in a bowl with the lemon juice and chopped fresh parsley.
5
Warm the pre-cooked brown rice and place it at the base of your serving bowl.
6
Arrange the spiced chicken and the fresh vegetable salad over the rice.
7
Finish the bowl with a dollop of hummus in the center for a creamy, flavorful finish.