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 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup diced cucumber; 0.5 cup halved cherry tomatoes; 2 tbsp minced red onion; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 1 tbsp chopped 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 seasoned with warm Middle Eastern spices served over fluffy brown rice with a crisp, refreshing cucumber and tomato salad.

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NUTRITION

Protein

50.9g

Fat

14.0g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

2 tbsp plain Greek yogurt

1 tsp lemon juice

1 tbsp chopped fresh parsley

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PREPARATION

1
Slice the chicken breast into bite-sized strips and toss in a small bowl with cumin, coriander, turmeric, garlic powder, salt, and pepper until evenly coated.
2
Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
3
In a small bowl, whisk together the Greek yogurt and lemon juice to create a creamy dressing.
4
In another bowl, combine the diced cucumber, cherry tomatoes, and red onion to make a quick salad.
5
Assemble the bowl by placing the warm cooked brown rice at the base, then topping with the spiced chicken and the fresh vegetable salad.
6
Drizzle the yogurt sauce over the top and garnish with fresh parsley before serving.