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 basmati rice; 0.5 tsp Cumin; 0.5 tsp Coriander; 0.25 tsp Turmeric; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Olive oil; 1 tbsp Tahini; 1 tsp Lemon juice; 1 tsp Warm water; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 1 tbsp Red onion

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 rubbed in aromatic spices served over fluffy basmati rice with a zesty lemon-tahini drizzle and crisp garden vegetables.

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NUTRITION

Protein

49.9g

Fat

19.5g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 tsp Cumin

0.5 tsp Coriander

0.25 tsp Turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Tahini

1 tsp Lemon juice

1 tsp Warm water

0.25 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Rub the spice mixture evenly over the chicken breast until well coated on both sides.
3
Heat the olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
4
While the chicken rests, whisk the tahini, lemon juice, and warm water in a small ramekin until reaching a smooth, drizzling consistency.
5
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
6
Slice the chicken into thin strips and arrange it over the cooked basmati rice in a serving bowl.
7
Top with the fresh cucumber, tomatoes, and onion, then finish by drizzling the lemon-tahini sauce over the entire bowl.