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; 0.5 tsp ground cumin; 0.5 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 cucumber; 0.5 cup cherry tomatoes; 2 tbsp plain Greek yogurt; 1 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

Pan-seared chicken breast marinated in aromatic spices served over fluffy brown rice with a zesty lemon-tahini drizzle and crisp, refreshing cucumber salad.

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NUTRITION

Protein

51.5g

Fat

14.7g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp olive oil

0.5 tsp ground cumin

0.5 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 cucumber

0.5 cup cherry tomatoes

2 tbsp plain Greek yogurt

1 tsp tahini

1 tsp lemon juice

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PREPARATION

1
Slice the chicken breast into thin bite-sized strips and place them in a bowl.
2
Toss the chicken with the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
3
Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.
4
While the chicken is cooking, dice the cucumber and halve the cherry tomatoes.
5
In a small jar or bowl, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
6
Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the spiced chicken, cucumbers, and tomatoes.
7
Drizzle the lemon-tahini sauce over the entire bowl and serve immediately while the chicken is still hot.