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; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked basmati rice; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 0.25 cup nonfat Greek yogurt; 1 tsp lemon juice; 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 seasoned with aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy lemon-yogurt sauce.

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NUTRITION

Protein

59.3g

Fat

13.7g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

1 tbsp fresh parsley

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PREPARATION

1
In a medium bowl, combine the chicken breast with olive oil, cumin, paprika, turmeric, garlic powder, sea salt, and black pepper.
2
Heat a large skillet over medium-high heat and add the seasoned chicken, cooking until browned and the internal temperature reaches 165°F, about 7 minutes.
3
While the chicken cooks, whisk together the nonfat Greek yogurt and lemon juice in a small ramekin until the sauce is smooth.
4
Place the cooked basmati rice in the bottom of a serving bowl as the base.
5
Arrange the cooked chicken, cucumber, cherry tomatoes, and red onion over the rice.
6
Drizzle the lemon-yogurt sauce over the bowl and garnish with fresh parsley.