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; 1 tsp Extra virgin olive oil; 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; 0.5 cup Diced cucumber; 0.25 cup Halved cherry tomatoes; 2 tbsp Minced red onion; 2 tbsp Non-fat Greek yogurt; 1 tbsp Chopped 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 marinated in warm spices served over fluffy basmati rice with a crisp cucumber-tomato salad and a dollop of zesty garlic yogurt.

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NUTRITION

Protein

50.8g

Fat

11.3g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

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

0.5 cup Diced cucumber

0.25 cup Halved cherry tomatoes

2 tbsp Minced red onion

2 tbsp Non-fat Greek yogurt

1 tbsp Chopped fresh parsley

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PREPARATION

1
Whisk together the olive oil, lemon juice, cumin, coriander, turmeric, garlic powder, salt, and pepper in a medium bowl.
2
Toss the sliced chicken breast in the spice marinade until every piece is well coated.
3
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.
4
In a separate small bowl, combine the cucumber, tomatoes, and red onion to create a quick, fresh salad.
5
Place the warm cooked basmati rice in a serving bowl and top with the spiced chicken and the prepared vegetable salad.
6
Finish the bowl with a dollop of Greek yogurt and a sprinkle of fresh parsley before serving.