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 Brown rice; 1 tbsp Extra virgin 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; 0.25 cup Cucumber; 0.25 cup Tomato; 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

Pan-seared chicken breast infused with aromatic shawarma spices served over fluffy brown rice with a crisp cucumber-tomato salad and tangy yogurt drizzle.

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NUTRITION

Protein

50.2g

Fat

20.2g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 tbsp Extra virgin 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

0.25 cup Cucumber

0.25 cup Tomato

2 tbsp Non-fat Greek yogurt

1 tsp Lemon juice

1 tbsp Fresh parsley

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips and place them in a bowl.
2
Add the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to the chicken, tossing until every piece is evenly coated.
3
Heat a large skillet over medium-high heat and add the spiced chicken, searing for 6 to 8 minutes until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber and tomato, then toss them in a small bowl with the lemon juice.
5
Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the seared chicken and the fresh cucumber-tomato salad.
6
Finish the dish with a dollop of Greek yogurt and a sprinkle of freshly chopped parsley.