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 olive oil; 0.25 cup nonfat Greek yogurt; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tsp 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; 1 clove garlic

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 marinated in warm shawarma spices, served over fluffy basmati rice with a crisp cucumber salad and creamy garlic-yogurt sauce.

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NUTRITION

Protein

54.1g

Fat

13.1g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp olive oil

0.25 cup nonfat Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tsp 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

1 clove garlic

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, salt, and pepper.
2
Rub the spice mixture evenly over the chicken breast until well coated on all sides.
3
Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
4
While the chicken cooks, combine the Greek yogurt, minced garlic, and lemon juice in a small ramekin to create the sauce.
5
Dice the cucumber and halve the cherry tomatoes, then toss them together in a small bowl for a quick salad.
6
Slice the cooked chicken into thin strips and serve over the warm basmati rice.
7
Top the bowl with the cucumber-tomato salad and a generous drizzle of the creamy garlic-yogurt sauce.