Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.75 cup cooked brown rice; 1 tsp olive oil; 2 tbsp plain Greek yogurt; 1 tbsp hummus; 0.25 cup cucumber; 0.25 cup tomato; 1 tbsp red onion; 1 tsp lemon juice; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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 shawarma spices, served over fluffy brown rice with a cooling dollop of Greek yogurt and crisp, refreshing cucumbers.

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NUTRITION

Protein

49.5g

Fat

14.4g

Carbs

49.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz chicken breast

0.75 cup cooked brown rice

1 tsp olive oil

2 tbsp plain Greek yogurt

1 tbsp hummus

0.25 cup cucumber

0.25 cup tomato

1 tbsp red onion

1 tsp lemon juice

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Slice the chicken breast into thin strips and place them in a small mixing bowl.
2
Toss the chicken with the cumin, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the chicken strips to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
5
While the chicken cooks, dice the cucumber, tomato, and red onion.
6
Place the warm cooked brown rice in the bottom of a serving bowl.
7
Top the rice with the cooked chicken strips, diced cucumber, tomato, and red onion.
8
Add a dollop of Greek yogurt and hummus to the bowl.
9
Drizzle with lemon juice and garnish with freshly chopped parsley before serving.