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; 0.25 cup nonfat Greek yogurt; 1 tsp extra virgin olive oil; 0.5 cup diced cucumber; 0.5 cup diced tomato; 1 tbsp lemon juice; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.25 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 serves as the centerpiece of this vibrant bowl, paired with fluffy rice and a cooling, creamy yogurt drizzle.

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NUTRITION

Protein

54.5g

Fat

10.9g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

0.5 cup diced cucumber

0.5 cup diced tomato

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Slice the chicken breast into thin strips and place in a bowl.
2
Toss chicken with olive oil, cumin, coriander, turmeric, garlic powder, salt, and pepper until evenly coated.
3
Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.
4
In a small bowl, whisk the Greek yogurt with half of the lemon juice and a pinch of salt to create the sauce.
5
Toss the diced cucumber and tomato with the remaining lemon juice.
6
Assemble the bowl by placing the cooked rice at the base, topping with the spiced chicken and fresh vegetables.
7
Finish by drizzling the creamy yogurt sauce over the entire bowl.