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; 2 tsp Extra virgin olive oil; 2 tsp Tahini; 0.5 cup Cucumber; 0.5 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

Sautéed chicken breast marinated in warm Middle Eastern spices served over fluffy basmati rice with a crisp cucumber salad and creamy tahini drizzle.

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NUTRITION

Protein

49.1g

Fat

19.7g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

2 tsp Extra virgin olive oil

2 tsp Tahini

0.5 cup Cucumber

0.5 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
In a small bowl, whisk together 1 tsp olive oil, lemon juice, cumin, coriander, turmeric, garlic powder, salt, and pepper to create a marinade.
2
Slice the chicken breast into bite-sized strips and toss in the spice marinade until every piece is well coated.
3
Heat the remaining 1 tsp olive oil in a skillet over medium-high heat until shimmering.
4
Add the chicken to the skillet and sauté for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
5
While the chicken cooks, dice the cucumber and halve the cherry tomatoes, then toss them together in a separate small bowl.
6
Place the warm cooked basmati rice in a serving bowl and top with the spiced chicken and the fresh vegetable salad.
7
Drizzle the tahini over the entire bowl and serve immediately while the chicken is still hot.