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 brown rice; 1 tsp Olive oil; 2 tbsp Greek yogurt; 1 tsp Tahini; 1 tbsp Lemon juice; 0.25 cup Cucumber; 0.25 cup Tomato; 1 tbsp Red onion; 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

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 spiced chicken breast served over fluffy brown rice with a crisp cucumber salad and a drizzle of creamy tahini-yogurt sauce.

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NUTRITION

Protein

51.8g

Fat

14.1g

Carbs

31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Olive oil

2 tbsp Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

0.25 cup Cucumber

0.25 cup Tomato

1 tbsp Red onion

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

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PREPARATION

1
In a small bowl, combine the cumin, paprika, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice rub.
2
Cut the chicken breast into bite-sized pieces and toss thoroughly with the spice blend until evenly coated.
3
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.
4
While the chicken cooks, whisk together the Greek yogurt, tahini, and half of the lemon juice in a small ramekin to make the sauce.
5
In a separate bowl, toss the diced cucumber, tomato, and red onion with the remaining lemon juice for a quick salad.
6
Assemble the bowl by placing the warm cooked brown rice at the bottom, then top with the spiced chicken and the fresh vegetable salad.
7
Drizzle the creamy tahini-yogurt sauce over the top before serving.