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 basmati rice, cooked; 1 tsp extra virgin olive oil; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp plain Greek yogurt; 1 tsp tahini; 1 tbsp lemon juice; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp smoked paprika; 0.25 tsp turmeric; 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

Pan-seared chicken breast marinated in aromatic Middle Eastern spices, served over fluffy basmati rice with a zesty lemon-tahini drizzle and crisp vegetables.

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NUTRITION

Protein

55.5g

Fat

16.7g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup basmati rice, cooked

1 tsp extra virgin olive oil

0.25 cup cucumber

0.25 cup cherry tomatoes

2 tbsp red onion

2 tbsp plain Greek yogurt

1 tsp tahini

1 tbsp lemon juice

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp smoked paprika

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips and place them in a small bowl.
2
Toss the chicken with the cumin, coriander, smoked paprika, turmeric, sea salt, and black pepper until evenly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the chicken to the skillet and sauté for 6-8 minutes, or until golden brown and cooked through.
5
In a small ramekin, whisk together the Greek yogurt, tahini, and lemon juice to create the shawarma sauce.
6
Place the warm cooked basmati rice in the center of a serving bowl.
7
Arrange the cooked chicken, diced cucumber, halved cherry tomatoes, and sliced red onion over the rice.
8
Drizzle the lemon-tahini sauce over the entire bowl and serve immediately.