Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast, boneless skinless; 0.5 cup basmati rice, cooked; 1 tsp extra virgin olive oil; 0.25 cup cucumber, diced; 0.25 cup tomato, diced; 1 tbsp red onion, minced; 2 tbsp Greek yogurt, plain non-fat; 1 tsp lemon juice; 0.5 tsp cumin, ground; 0.25 tsp coriander, ground; 0.25 tsp turmeric, ground; 0.25 tsp garlic powder; 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

Tender chicken breast sautéed in aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a dollop of zesty lemon-yogurt sauce.

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NUTRITION

Protein

55.2g

Fat

11.8g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast, boneless skinless

0.5 cup basmati rice, cooked

1 tsp extra virgin olive oil

0.25 cup cucumber, diced

0.25 cup tomato, diced

1 tbsp red onion, minced

2 tbsp Greek yogurt, plain non-fat

1 tsp lemon juice

0.5 tsp cumin, ground

0.25 tsp coriander, ground

0.25 tsp turmeric, ground

0.25 tsp garlic powder

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 and place them in a small bowl.
2
Toss the chicken with the cumin, coriander, turmeric, garlic powder, salt, and pepper until evenly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Sauté the spiced chicken for 5-7 minutes until fully cooked and slightly browned on the edges.
5
In a small ramekin, whisk together the Greek yogurt and lemon juice until smooth.
6
Place the warm cooked basmati rice in the center of a bowl.
7
Arrange the cooked chicken, diced cucumber, diced tomato, and minced red onion over the rice.
8
Drizzle the lemon-yogurt sauce over the top and serve immediately.