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; 0.5 cup diced cucumber; 0.25 cup shelled edamame; 1 cup arugula; 1 tsp olive oil; 1 tbsp plain Greek yogurt; 1 tsp lemon juice; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 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 spiced chicken served over fluffy basmati rice with crisp cucumbers and edamame, finished with a zesty lemon-yogurt drizzle.

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NUTRITION

Protein

52.8g

Fat

13.2g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup diced cucumber

0.25 cup shelled edamame

1 cup arugula

1 tsp olive oil

1 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the chicken breast dry and slice into thin, bite-sized strips.
2
Toss the chicken in a bowl with the ground cumin, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
3
Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6-8 minutes until golden and cooked through.
4
Place the arugula and warm basmati rice in a serving bowl.
5
Arrange the cooked chicken, diced cucumber, and shelled edamame on top of the rice.
6
In a small bowl, whisk together the plain Greek yogurt and lemon juice, then drizzle the sauce over the bowl before serving.