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 Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 tsp Ground cumin; 0.25 tsp Ground coriander; 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

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

50.6g

Fat

12.6g

Carbs

30.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Olive oil

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 tsp Ground cumin

0.25 tsp Ground coriander

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 bite-sized pieces and toss with the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper in a medium bowl.
2
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through, about 6 to 8 minutes.
3
Prepare the fresh salad by dicing the cucumber, halving the cherry tomatoes, and finely mincing the red onion, then tossing them with half of the lemon juice.
4
In a small ramekin, whisk together the plain Greek yogurt and the remaining lemon juice until the sauce is smooth and pourable.
5
Assemble the bowl by placing the warm basmati rice at the base, topping it with the spiced chicken and salad, and finishing with a drizzle of the creamy yogurt sauce.