Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 tsp Ground cumin; 0.25 tsp Ground coriander; 0.25 tsp Ground turmeric; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive oil; 0.5 cup Cooked basmati rice; 0.25 cup Diced cucumber; 0.25 cup Halved cherry tomatoes; 1 tbsp Minced red onion; 1 tbsp Fresh lemon juice; 0.5 tbsp Tahini

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 seasoned with warm shawarma spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a drizzle of creamy tahini.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.0g

Fat

12.8g

Carbs

30.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Cooked basmati rice

0.25 cup Diced cucumber

0.25 cup Halved cherry tomatoes

1 tbsp Minced red onion

1 tbsp Fresh lemon juice

0.5 tbsp Tahini

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, onion powder, sea salt, and black pepper.
2
Rub the spice blend evenly over the chicken breast until it is well coated on all sides.
3
Heat the 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, toss the diced cucumber, cherry tomatoes, and red onion together in a small bowl.
5
Slice the cooked chicken into thin strips and place it over the warm basmati rice in a serving bowl.
6
Top with the fresh vegetable salad and drizzle with the tahini and fresh lemon juice before serving.