Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 tbsp olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked brown rice; 0.5 cup English cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp non-fat Greek yogurt; 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 marinated in aromatic Middle Eastern spices served over fluffy brown rice with a crisp cucumber and tomato salad.

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NUTRITION

Protein

56.3g

Fat

15g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

0.5 cup English cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp non-fat Greek yogurt

1 tbsp fresh parsley

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PREPARATION

1
Whisk 0.25 tablespoons of olive oil with the lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, and pepper in a medium bowl.
2
Slice the chicken breast into thin strips, toss them in the marinade until well coated, and let sit for 5 minutes.
3
Heat the remaining 0.25 tablespoons of olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
4
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
5
Assemble the bowl by layering the warm cooked brown rice, the spiced chicken, and the fresh vegetable salad.
6
Finish the dish with a dollop of Greek yogurt and a sprinkle of fresh parsley before serving.