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 basmati rice; 1 tsp olive oil; 0.25 cup cucumber; 0.25 cup cherry tomatoes; 1 tbsp red onion; 2 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 0.25 tsp garlic powder; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp turmeric; 0.13 tsp sea salt; 0.13 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

Tender chicken breast marinated in aromatic spices and seared until golden, served over fluffy basmati rice with a crisp cucumber salad and zesty yogurt drizzle.

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NUTRITION

Protein

50.5g

Fat

10.4g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp red onion

2 tbsp nonfat Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp turmeric

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
In a small bowl, whisk together the garlic powder, cumin, smoked paprika, turmeric, sea salt, and black pepper.
2
Rub the chicken breast with the spice blend until evenly and thoroughly coated.
3
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.
4
While the chicken cooks, dice the cucumber, cherry tomatoes, and red onion to create a fresh garden salad.
5
In a separate small dish, mix the nonfat Greek yogurt and lemon juice until the consistency is smooth and pourable.
6
Slice the cooked chicken into thin strips and arrange it over the warm bed of basmati rice.
7
Top the bowl with the fresh vegetable salad and drizzle with the zesty yogurt sauce before serving.