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 olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp ground coriander; 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 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

Spiced chicken breast seared until golden and served over fluffy basmati rice with a crisp cucumber-tomato salad and a drizzle of creamy tahini sauce.

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NUTRITION

Protein

50.2g

Fat

19.2g

Carbs

37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp ground coriander

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 tahini

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PREPARATION

1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, salt, and pepper.
2
Slice the chicken breast into thin strips and toss them in the marinade until well coated.
3
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-8 minutes until cooked through and slightly charred.
4
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
5
In a small ramekin, whisk the tahini with a splash of warm water until it reaches a pourable, creamy consistency.
6
Assemble the bowl by placing the warm basmati rice at the base, topping it with the seared chicken and the fresh vegetable salad.
7
Finish the dish by drizzling the creamy tahini sauce over the top before serving.