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; 0.5 tbsp extra virgin olive oil; 0.25 cup plain Greek yogurt; 1 tbsp lemon juice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tsp garlic powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 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 chicken breast strips marinated in warm Middle Eastern spices served over fluffy basmati rice with a crisp cucumber salad and creamy garlic yogurt sauce.

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NUTRITION

Protein

53.6g

Fat

16.6g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp lemon juice

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tsp garlic powder

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the chicken breast into thin strips.
2
In a small bowl, whisk the olive oil, half of the lemon juice, garlic powder, cumin, paprika, turmeric, salt, and pepper.
3
Coat the chicken strips in the spice marinade and let them sit for 5 minutes.
4
Heat a large skillet over medium-high heat and cook the chicken until browned and the internal temperature reaches 165°F.
5
Mix the plain Greek yogurt with the remaining lemon juice in a separate bowl to create the sauce.
6
Serve the warm chicken over the cooked basmati rice with diced cucumbers and halved tomatoes, then finish with a drizzle of the yogurt sauce.