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 basmati rice; 1 tsp Olive oil; 0.25 cup Plain Greek yogurt; 1 tsp Lemon juice; 0.25 cup Cucumber; 0.25 cup Tomato; 1 tbsp Red onion; 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; 0.13 tsp Black pepper; 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

Pan-seared chicken breast seasoned with aromatic Middle Eastern spices, served over fluffy basmati rice with a cooling yogurt drizzle and crisp vegetables.

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NUTRITION

Protein

53.3g

Fat

11.3g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Olive oil

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

0.25 cup Cucumber

0.25 cup Tomato

1 tbsp Red onion

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

0.13 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Slice the chicken breast into thin strips and toss with the spice blend until every piece is thoroughly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6-8 minutes.
4
While the chicken cooks, whisk the Greek yogurt and lemon juice together in a small ramekin until the sauce is smooth.
5
Place the warm cooked basmati rice in the bottom of a serving bowl.
6
Arrange the spiced chicken, diced cucumber, diced tomato, and red onion over the rice.
7
Drizzle the lemon-yogurt sauce over the top and garnish with fresh chopped parsley before serving.