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; 0.25 cup Greek yogurt; 1 tsp olive oil; 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 turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

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 marinated in warm Middle Eastern spices served over fluffy basmati rice with a cooling, creamy garlic yogurt sauce.

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NUTRITION

Protein

53.8g

Fat

15.8g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.25 cup Greek yogurt

1 tsp olive oil

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 turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Coat the chicken breast evenly with the spice mixture on all sides.
3
Heat the olive oil in a non-stick skillet over medium-high heat.
4
Add the chicken to the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
5
While the chicken cooks, prepare the sauce by mixing the Greek yogurt with the lemon juice until smooth.
6
Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.
7
Place the cooked basmati rice in a bowl and top with the sliced chicken, diced cucumber, tomato, and minced red onion.
8
Drizzle the garlic yogurt sauce over the bowl and serve warm.