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; 1 tsp Extra virgin olive oil; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.5 tsp Smoked paprika; 0.25 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.5 cup Basmati rice; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 2 tbsp Red onion; 0.5 tbsp Tahini; 1 tbsp Lemon juice

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

Seared chicken breast seasoned with aromatic Middle Eastern spices served over fluffy basmati rice with a zesty lemon-tahini drizzle.

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NUTRITION

Protein

49.9g

Fat

15.4g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

1 tsp Ground cumin

1 tsp Ground coriander

0.5 tsp Smoked paprika

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 cup Basmati rice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

0.5 tbsp Tahini

1 tbsp Lemon juice

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PREPARATION

1
In a medium bowl, whisk together the extra virgin olive oil, ground cumin, ground coriander, smoked paprika, turmeric, sea salt, black pepper, and minced garlic.
2
Slice the chicken breast into thin strips and toss in the spice marinade until thoroughly coated.
3
Heat a large non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes until golden brown and cooked through.
4
While the chicken cooks, prepare the bowl by adding the cooked basmati rice, sliced cucumber, halved cherry tomatoes, and diced red onion.
5
In a small jar, whisk the tahini and lemon juice with a splash of warm water until it reaches a smooth, pourable consistency.
6
Top the rice and vegetables with the warm shawarma chicken and finish with a generous drizzle of the creamy lemon-tahini sauce.