Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked brown rice; 1 tsp Extra virgin olive oil; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Tahini; 1 tbsp Lemon juice; 0.25 tsp Ground cumin; 0.25 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 seasoned with aromatic shawarma spices served over fluffy brown rice with a zesty lemon-tahini drizzle and crisp, refreshing cucumbers.

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NUTRITION

Protein

55.2g

Fat

19.4g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Extra virgin olive oil

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Ground cumin

0.25 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 the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Slice the chicken breast into thin, bite-sized strips and toss them thoroughly with the spice blend until every piece is evenly coated.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until golden brown and fully cooked.
4
In a separate small jar, whisk the tahini and lemon juice with a tablespoon of warm water until the sauce reaches a smooth, pourable consistency.
5
Assemble the bowl by placing the warm cooked brown rice at the base, then top with the spiced chicken, diced cucumbers, and halved cherry tomatoes.
6
Finish the dish by drizzling the creamy lemon-tahini sauce over the top and serve immediately while the chicken is hot.