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; 0.5 tbsp extra virgin olive oil; 1 tbsp tahini; 1 tbsp lemon juice; 0.25 cup cucumber; 0.25 cup tomato; 1 tbsp red onion; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp water

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

Pan-seared chicken breast seasoned with warm shawarma spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a drizzle of velvety lemon-tahini sauce.

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NUTRITION

Protein

50.0g

Fat

21g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice, cooked

0.5 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 cup cucumber

0.25 cup tomato

1 tbsp red onion

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

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PREPARATION

1
Slice the chicken breast into thin strips and place in a bowl.
2
Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, black pepper, and olive oil until well coated.
3
Heat a skillet over medium-high heat and add the seasoned chicken, cooking for 6-8 minutes until golden and cooked through.
4
In a small bowl, whisk together the tahini, lemon juice, and water until the sauce is smooth and creamy.
5
Combine the diced cucumber, tomato, and red onion in a separate bowl to create a simple salad.
6
Assemble the bowl by placing the cooked basmati rice at the bottom, topping it with the spiced chicken and the fresh salad.
7
Finish the dish by drizzling the lemon-tahini sauce over the top before serving.