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; 0.5 tbsp Extra virgin olive oil; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 2 tbsp Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Cumin; 0.25 tsp Coriander; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.13 tsp Sea salt; 0.13 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 warm Middle Eastern spices, served over fluffy basmati rice with a crisp, refreshing cucumber-tomato salad.

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NUTRITION

Protein

50.0g

Fat

14.6g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 tbsp Extra virgin olive oil

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

2 tbsp Greek yogurt

1 tsp Lemon juice

0.25 tsp Cumin

0.25 tsp Coriander

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, paprika, garlic powder, sea salt, and black pepper until evenly coated.
2
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.
3
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create a tangy drizzle.
4
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion, then toss them together in a separate small bowl.
5
Place the warm cooked basmati rice in the base of a serving bowl and top with the spiced shawarma chicken and the fresh vegetable mixture.
6
Drizzle the yogurt sauce over the entire bowl and serve immediately while the chicken is hot and the salad is crisp.