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; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp non-fat Greek yogurt; 1 tsp olive oil; 1 tsp lemon juice; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 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

Sautéed chicken breast seasoned with aromatic spices, served over nutty brown rice with a crisp cucumber salad and creamy yogurt sauce.

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NUTRITION

Protein

53.4g

Fat

12.9g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp non-fat Greek yogurt

1 tsp olive oil

1 tsp lemon juice

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, garlic powder, paprika, sea salt, and black pepper.
2
Slice the chicken breast into thin strips and toss with the spice blend until evenly coated.
3
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber and halve the cherry tomatoes, then toss them in a small bowl with half of the lemon juice.
5
In a separate small bowl, stir the Greek yogurt with the remaining lemon juice until smooth.
6
Place the warm, cooked brown rice in a bowl and top with the spiced chicken and the fresh cucumber-tomato salad.
7
Finish the dish by drizzling the creamy yogurt sauce over the top.