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 Cooked brown rice; 0.5 tbsp Extra virgin olive oil; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 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 tsp Fresh parsley

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 aromatic Middle Eastern spices served over fluffy brown rice with a cool, zesty cucumber-tomato salad.

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NUTRITION

Protein

50.6g

Fat

15.8g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

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 tsp Fresh parsley

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, salt, and pepper.
2
Rub the spice blend evenly over all sides of the chicken breast.
3
Heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden and cooked through.
4
While the chicken cooks, dice the cucumber and onion and halve the tomatoes, then toss them in a small bowl with half of the lemon juice.
5
In a separate small ramekin, mix the Greek yogurt with the remaining lemon juice and a pinch of salt to create a creamy sauce.
6
Slice the cooked chicken into thin strips.
7
Assemble the bowl by placing the warm brown rice at the base, topped with the spiced chicken, fresh vegetable salad, and a dollop of the yogurt sauce.
8
Garnish with fresh parsley before serving.