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; 1 tsp olive oil; 0.25 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked basmati rice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp non-fat Greek yogurt; 1 tsp lemon juice; 1 tbsp 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

Sautéed chicken breast seasoned with aromatic Middle Eastern spices served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy yogurt drizzle.

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NUTRITION

Protein

51.4g

Fat

11.1g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

1 tbsp fresh parsley

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PREPARATION

1
In a small bowl, toss the sliced chicken breast with olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.
3
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
4
In a small ramekin, whisk together the Greek yogurt and lemon juice to create a smooth sauce.
5
Place the warm cooked basmati rice in a bowl and top with the spiced chicken and the fresh vegetable salad.
6
Drizzle the yogurt sauce over the bowl and garnish with freshly chopped parsley before serving.