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; 1 tbsp olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked basmati rice; 0.5 cup english cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp plain greek yogurt; 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

Sautéed spiced chicken served over fluffy basmati rice with a crisp cucumber-tomato salad and a creamy dollop of Greek yogurt.

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NUTRITION

Protein

50.5g

Fat

21.4g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

0.5 cup english cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, salt, and pepper.
2
Slice the chicken breast into bite-sized strips and toss in the marinade until well coated.
3
Heat a skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber, halve the tomatoes, and thinly slice the red onion.
5
Place the warm cooked basmati rice in a bowl and top with the spiced chicken and fresh vegetables.
6
Garnish with a dollop of Greek yogurt and chopped fresh parsley before serving.