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 Basmati rice; 1 tsp Olive oil; 2 tbsp Plain Greek yogurt; 0.25 cup Cucumber; 0.25 cup Tomato; 1 tbsp Red onion; 0.5 tsp Cumin; 0.5 tsp Paprika; 0.25 tsp Turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp 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 shawarma spices served over fluffy basmati rice with a cooling dollop of creamy yogurt and crisp garden vegetables.

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NUTRITION

Protein

53.2g

Fat

11.2g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

1 tsp Olive oil

2 tbsp Plain Greek yogurt

0.25 cup Cucumber

0.25 cup Tomato

1 tbsp Red onion

0.5 tsp Cumin

0.5 tsp Paprika

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
In a small bowl, combine the cumin, paprika, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice rub.
2
Coat the chicken breast thoroughly on both sides with the spice mixture.
3
Heat the olive oil in a cast-iron skillet over medium-high heat.
4
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
5
Remove the chicken from the pan and let it rest for 5 minutes before slicing it into thin strips.
6
While the chicken rests, whisk together the Greek yogurt and lemon juice in a small ramekin until smooth.
7
Assemble the bowl by layering the cooked basmati rice at the bottom and topping it with the sliced chicken, diced cucumber, diced tomato, and minced red onion.
8
Drizzle the lemon-yogurt sauce over the top and serve immediately.