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 cooked brown rice; 0.5 tbsp olive oil; 0.25 tsp cumin; 0.25 tsp paprika; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp lemon juice; 2 tbsp nonfat Greek yogurt; 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 seasoned with aromatic shawarma spices served over fluffy brown rice with a crisp cucumber and tomato salad for a refreshing crunch.

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NUTRITION

Protein

55.4g

Fat

13.9g

Carbs

36.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.5 tbsp olive oil

0.25 tsp cumin

0.25 tsp paprika

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

2 tbsp nonfat Greek yogurt

1 tsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
In a small bowl, whisk together the cumin, paprika, turmeric, garlic powder, sea salt, and black pepper.
3
Toss the chicken strips in the spice blend until every piece is evenly coated.
4
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.
5
While the chicken cooks, dice the cucumber and red onion, halve the cherry tomatoes, and toss them with the lemon juice in a separate bowl.
6
Place the warm cooked brown rice in a serving bowl as the base.
7
Top the rice with the spiced chicken and the fresh cucumber-tomato salad.
8
Garnish the bowl with a dollop of Greek yogurt and a sprinkle of fresh parsley before serving.