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; 1 tsp Olive oil; 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 Cooked brown rice; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 0.25 cup Nonfat Greek yogurt; 1 tsp 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 shawarma spices served over fluffy brown rice with a crisp cucumber and tomato salad.

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NUTRITION

Protein

54.3g

Fat

11.5g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

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 Cooked brown rice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.25 cup Nonfat Greek yogurt

1 tsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
In a medium bowl, toss the sliced chicken breast with olive oil, cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
2
Heat a non-stick skillet over medium-high heat and add the chicken, cooking for 6 to 8 minutes until golden brown and cooked through.
3
While the chicken cooks, prepare the fresh salad by combining the diced cucumber, halved cherry tomatoes, and diced red onion in a small bowl.
4
In a separate small ramekin, whisk together the nonfat Greek yogurt and lemon juice to create a creamy dressing.
5
Place the warm cooked brown rice in the bottom of a serving bowl and top with the spiced chicken and the fresh vegetable salad.
6
Drizzle the yogurt sauce over the entire bowl and garnish with freshly chopped parsley before serving.