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, cooked; 1 tsp olive oil; 0.25 tsp cumin, ground; 0.25 tsp coriander, ground; 0.25 tsp turmeric, ground; 0.25 tsp garlic powder; 0.25 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup cucumber, diced; 0.25 cup cherry tomatoes, halved; 2 tbsp red onion, thinly sliced; 2 tbsp Greek yogurt, plain non-fat; 1 tsp lemon juice; 1 tsp fresh parsley, chopped

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 strips sautéed with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy lemon-yogurt drizzle.

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NUTRITION

Protein

50.4g

Fat

10.7g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice, cooked

1 tsp olive oil

0.25 tsp cumin, ground

0.25 tsp coriander, ground

0.25 tsp turmeric, ground

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cucumber, diced

0.25 cup cherry tomatoes, halved

2 tbsp red onion, thinly sliced

2 tbsp Greek yogurt, plain non-fat

1 tsp lemon juice

1 tsp fresh parsley, chopped

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, smoked paprika, sea salt, and black pepper.
3
Toss the chicken strips in the spice blend until evenly coated.
4
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté for 6-8 minutes until golden brown and cooked through.
5
While the chicken cooks, combine the diced cucumber, cherry tomatoes, and red onion in a small bowl to create a quick salad.
6
In another small dish, mix the Greek yogurt with lemon juice to create the sauce.
7
Place the warm cooked basmati rice in the bottom of a bowl.
8
Top the rice with the spiced chicken and the fresh vegetable salad.
9
Drizzle the lemon-yogurt sauce over the top and garnish with fresh parsley before serving.