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 basmati rice; 1 tsp olive oil; 1 tbsp tahini; 1 tbsp lemon juice; 0.5 cup cucumber; 0.25 cup tomato; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 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

Pan-seared chicken breast seasoned with aromatic shawarma spices, served over fluffy basmati rice with a crisp cucumber salad and a creamy tahini drizzle.

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NUTRITION

Protein

50.2g

Fat

19.3g

Carbs

35.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

0.5 cup cucumber

0.25 cup tomato

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Slice the chicken breast into thin, even strips and place them in a bowl.
2
Toss the chicken with the ground cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until thoroughly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the chicken strips to the skillet and sear for 5-7 minutes, turning occasionally, until golden brown and fully cooked.
5
While the chicken cooks, whisk together the tahini and lemon juice in a small ramekin, adding a teaspoon of warm water at a time until it reaches a pourable consistency.
6
Prepare the base of the bowl by adding the cooked basmati rice.
7
Top the rice with the seared chicken strips, chopped cucumber, and diced tomato.
8
Finish the dish by drizzling the creamy tahini sauce over the top and serve immediately.