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 Extra virgin olive oil; 1 tbsp Tahini; 1 tbsp Lemon juice; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 0.5 tsp Ground cumin; 0.5 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

Sautéed chicken breast marinated in aromatic spices served over fluffy brown rice with a zesty lemon-tahini drizzle and crisp garden vegetables.

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NUTRITION

Protein

50.1g

Fat

20g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Extra virgin olive oil

1 tbsp Tahini

1 tbsp Lemon juice

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the chicken breast into thin bite-sized strips and place them in a bowl.
2
Toss the chicken with the olive oil, cumin, paprika, garlic powder, sea salt, and black pepper until evenly coated.
3
Heat a non-stick skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
5
In a small jar or bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until the sauce is creamy and pourable.
6
Assemble the bowl by placing the warm brown rice at the base and topping it with the spiced chicken and fresh vegetables.
7
Finish the dish by drizzling the lemon-tahini sauce over the top and serve immediately.