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 Brown rice; 1 tbsp Extra virgin olive oil; 0.25 cup Plain non-fat Greek yogurt; 0.5 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.25 tsp Ground 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; 1 tbsp Lemon juice; 1 tbsp 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

Pan-seared chicken breast seasoned with aromatic Middle Eastern spices served over fluffy brown rice with a zesty cucumber-tomato salad and creamy yogurt sauce.

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NUTRITION

Protein

53.7g

Fat

20.9g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 tbsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Ground 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

1 tbsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
In a small bowl, whisk together 0.5 tbsp olive oil, cumin, paprika, turmeric, garlic powder, sea salt, and black pepper.
2
Rub the spice mixture over the chicken breast until evenly coated on all sides.
3
Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
4
Cook the chicken for 6-7 minutes per side until golden brown and cooked through, then let it rest for 5 minutes before slicing.
5
In a small bowl, combine the diced cucumber, halved cherry tomatoes, lemon juice, and chopped parsley to make a fresh salad.
6
Assemble the bowl by placing the cooked brown rice at the base, followed by the sliced chicken and the fresh salad.
7
Top with a dollop of Greek yogurt and serve immediately.