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 brown rice; 1 tbsp extra virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 1 tsp 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

Pan-seared chicken breast marinated in aromatic shawarma spices served over fluffy brown rice with a crisp cucumber-tomato salad and creamy yogurt sauce.

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NUTRITION

Protein

51.0g

Fat

22.1g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

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PREPARATION

1
In a small bowl, whisk together the extra virgin olive oil, ground cumin, smoked paprika, ground turmeric, garlic powder, sea salt, and black pepper.
2
Place the chicken breast in a shallow dish and coat thoroughly with the spice marinade.
3
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber, cherry tomatoes, and red onion, then toss them with the lemon juice and fresh parsley.
5
Slice the cooked chicken into thin strips.
6
Assemble the bowl by placing the cooked brown rice at the base, then topping it with the sliced chicken, the fresh vegetable salad, and a dollop of plain Greek yogurt.