Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked basmati rice; 2 tsp Extra virgin olive oil; 1 tsp Tahini; 2 tbsp Nonfat Greek yogurt; 0.5 cup Diced cucumber; 0.5 cup Diced tomato; 1 tbsp Diced red onion; 1 tsp Lemon juice; 0.25 tsp Ground cumin; 0.25 tsp Ground coriander; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a creamy, zesty tahini drizzle.

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NUTRITION

Protein

56.9g

Fat

18.8g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked basmati rice

2 tsp Extra virgin olive oil

1 tsp Tahini

2 tbsp Nonfat Greek yogurt

0.5 cup Diced cucumber

0.5 cup Diced tomato

1 tbsp Diced red onion

1 tsp Lemon juice

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the ground cumin, coriander, smoked paprika, garlic powder, sea salt, and black pepper to create the shawarma spice blend.
2
Slice the chicken breast into thin, bite-sized strips and toss them in a bowl with half of the spice blend and 1 teaspoon of the olive oil.
3
Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken until deeply golden and cooked through, about 6 to 8 minutes.
4
While the chicken is cooking, combine the diced cucumber, tomato, and red onion in a small bowl with the lemon juice and a pinch of salt.
5
Prepare the sauce by whisking together the nonfat Greek yogurt, tahini, and the remaining half of the spice blend until the mixture is smooth and creamy.
6
Assemble the bowl by placing the warm basmati rice at the bottom, topping it with the spiced chicken and the fresh cucumber-tomato salad, then finishing with a generous drizzle of the tahini sauce.