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 tbsp Olive oil; 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 0.25 tsp Turmeric; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked basmati rice; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 0.25 cup Nonfat Greek yogurt; 1 tsp Lemon juice; 1 tsp 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 rice with a zesty lemon-yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

53.0g

Fat

13.2g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Turmeric

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked basmati rice

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

0.25 cup Nonfat Greek yogurt

1 tsp Lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Slice the chicken breast into bite-sized strips and toss with cumin, coriander, turmeric, paprika, salt, and pepper.
2
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
3
In a small bowl, whisk together the Greek yogurt and lemon juice until the consistency is smooth and pourable.
4
Place the cooked basmati rice in a bowl and top with the warm spiced chicken pieces.
5
Add the chopped cucumber, halved cherry tomatoes, and diced red onion to the bowl for fresh texture.
6
Drizzle the lemon-yogurt sauce over the top and garnish with the chopped fresh parsley before serving.