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; 1 tsp Olive oil; 0.25 tsp Ground cumin; 0.25 tsp Ground coriander; 0.25 tsp Smoked paprika; 0.25 tsp Turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 100 g Cooked basmati rice; 0.25 cup Cucumber; 0.25 cup Tomato; 1 tbsp Red onion; 0.5 tbsp Tahini; 1 tsp Lemon juice; 1 tsp 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 seasoned with aromatic shawarma spices served over fluffy basmati rice with a zesty lemon-tahini sauce.

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NUTRITION

Protein

49.2g

Fat

14.7g

Carbs

36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Smoked paprika

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

100 g Cooked basmati rice

0.25 cup Cucumber

0.25 cup Tomato

1 tbsp Red onion

0.5 tbsp Tahini

1 tsp Lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips and place them in a small bowl.
2
Toss the chicken with olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and pepper until evenly coated.
3
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes until golden brown and fully cooked.
4
While the chicken cooks, whisk the tahini and lemon juice together in a small ramekin, adding a teaspoon of warm water if needed to reach a drizzling consistency.
5
Place the warm cooked basmati rice in the base of a serving bowl.
6
Top the rice with the spiced chicken, diced cucumber, diced tomato, and minced red onion.
7
Drizzle the lemon-tahini sauce over the entire bowl and garnish with freshly chopped parsley before serving.