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 diced cucumber; 0.25 cup halved cherry tomatoes; 2 tbsp diced red onion; 2 tbsp plain Greek yogurt; 1 tsp lemon juice; 0.25 tsp garlic powder; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 0.25 tsp ground turmeric; 0.13 tsp sea salt; 0.13 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

Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a cooling drizzle of zesty garlic-yogurt sauce.

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NUTRITION

Protein

50.2g

Fat

12.3g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp olive oil

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

2 tbsp diced red onion

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.5 tsp ground cumin

0.25 tsp ground coriander

0.25 tsp ground turmeric

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
In a small bowl, toss the chicken with the ground cumin, coriander, turmeric, sea salt, and black pepper until evenly coated.
3
Heat the olive oil in a skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
4
While the chicken cooks, whisk together the Greek yogurt, lemon juice, and garlic powder in a small ramekin to create the sauce.
5
Prepare the fresh components by dicing the cucumber and red onion, and halving the cherry tomatoes.
6
Assemble the bowl by placing the warm cooked basmati rice at the bottom, topping it with the spiced shawarma chicken and the prepared vegetables.
7
Finish the dish by drizzling the zesty yogurt sauce over the top before serving.