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; 2 tsp olive oil; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup basmati rice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 2 tbsp Greek yogurt; 2 tsp tahini; 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

Tender chicken breast roasted in aromatic shawarma spices served over fluffy basmati rice with a vibrant, crunchy cucumber and tomato salad.

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NUTRITION

Protein

53.1g

Fat

19.4g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup basmati rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tbsp Greek yogurt

2 tsp tahini

1 tsp lemon juice

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
In a small bowl, whisk together 1 tsp of olive oil with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
3
Toss the chicken strips in the spice mixture until evenly coated.
4
Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
5
Prepare the salad by dicing the cucumber, tomatoes, and red onion, then tossing them with the lemon juice.
6
In a small ramekin, stir together the Greek yogurt and tahini, adding a teaspoon of water if needed to reach a pourable consistency.
7
Place the cooked basmati rice in a bowl, top with the warm shawarma chicken and the fresh vegetable salad.
8
Drizzle the yogurt-tahini sauce over the top before serving.