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 Extra virgin olive oil; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Ground cumin; 0.25 tsp Ground coriander; 0.25 tsp Smoked paprika; 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

Pan-seared chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a zesty yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

50.4g

Fat

12.5g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Smoked paprika

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, whisk together the cumin, coriander, smoked paprika, garlic powder, sea salt, and black pepper.
2
Rub the spice blend evenly over the chicken breast until well coated.
3
Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
4
While chicken rests, dice the cucumber, tomatoes, and red onion into bite-sized pieces.
5
In a small ramekin, stir together the Greek yogurt and lemon juice to create a creamy sauce.
6
Slice the chicken and arrange it over the warm basmati rice in a bowl.
7
Top with the fresh vegetables and finish with a generous drizzle of the lemon-yogurt sauce.