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; 0.25 cup Greek yogurt; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp red onion; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice

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 Middle Eastern spices served over fluffy brown rice with a zesty yogurt drizzle and crisp garden vegetables.

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NUTRITION

Protein

53.8g

Fat

11.5g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp olive oil

0.25 cup Greek yogurt

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp red onion

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

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PREPARATION

1
Slice the chicken breast into thin bite-sized strips and place them in a small mixing bowl.
2
Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the seasoned chicken to the skillet and sear for 5-7 minutes, turning occasionally, until golden brown and cooked through.
5
While the chicken cooks, whisk together the Greek yogurt and lemon juice in a small bowl to create the sauce.
6
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
7
Place the warm cooked brown rice in the base of a serving bowl.
8
Top the rice with the seared chicken strips and the prepared fresh vegetables.
9
Finish by drizzling the lemon-yogurt sauce over the entire bowl before serving.