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 Basmati rice; 1 tsp Olive oil; 0.5 tsp Cumin; 0.5 tsp Coriander; 0.25 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 1 tbsp Greek yogurt; 1 tsp Lemon juice; 1 clove Garlic

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 a zesty garlic-yogurt drizzle.

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NUTRITION

Protein

49.5g

Fat

11.9g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

1 tsp Olive oil

0.5 tsp Cumin

0.5 tsp Coriander

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

1 tbsp Greek yogurt

1 tsp Lemon juice

1 clove Garlic

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PREPARATION

1
Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, sea salt, and black pepper until evenly coated.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Add the seasoned chicken to the skillet and sauté for 6-8 minutes, or until the chicken is golden brown and cooked through.
4
While the chicken cooks, prepare the salad by combining the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl.
5
In a separate small ramekin, whisk together the Greek yogurt, lemon juice, and minced garlic to create the white sauce.
6
Place the warm, cooked basmati rice into a serving bowl.
7
Top the rice with the sautéed chicken and the fresh vegetable salad.
8
Finish the dish by drizzling the garlic-yogurt sauce over the top.