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; 1 tbsp Olive oil; 0.5 cup Cooked basmati rice; 0.25 cup Non-fat Greek yogurt; 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; 0.25 cup Cucumber; 0.25 cup Tomato; 1 tbsp Red onion; 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

Sautéed chicken breast marinated in warm Middle Eastern spices served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy garlic-yogurt sauce.

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NUTRITION

Protein

53.3g

Fat

19.7g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Cooked basmati rice

0.25 cup Non-fat Greek yogurt

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

0.25 cup Cucumber

0.25 cup Tomato

1 tbsp Red onion

1 tsp Fresh parsley

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PREPARATION

1
In a medium bowl, toss the sliced chicken breast with ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
2
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
3
While the chicken cooks, whisk together the Greek yogurt and lemon juice in a small ramekin to create the garlic-yogurt sauce.
4
Prepare a quick salad by combining the diced cucumber, tomato, and minced red onion in a small bowl.
5
Assemble the bowl by layering the fluffy cooked basmati rice at the bottom.
6
Top the rice with the spiced chicken and the fresh vegetable salad.
7
Drizzle the creamy yogurt sauce over the entire bowl and garnish with freshly chopped parsley.