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, boneless skinless; 0.5 cup Basmati rice, cooked; 1 tsp Extra virgin olive oil; 0.25 cup Cucumber, diced; 0.25 cup Cherry tomatoes, halved; 1 tbsp Red onion, finely diced; 2 tbsp Greek yogurt, plain non-fat; 1 tsp Tahini; 1 tsp Lemon juice; 0.25 tsp Cumin, ground; 0.25 tsp Coriander, ground; 0.25 tsp Turmeric, ground; 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 aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber salad and cooling tahini-yogurt sauce.

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NUTRITION

Protein

55.5g

Fat

13.9g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast, boneless skinless

0.5 cup Basmati rice, cooked

1 tsp Extra virgin olive oil

0.25 cup Cucumber, diced

0.25 cup Cherry tomatoes, halved

1 tbsp Red onion, finely diced

2 tbsp Greek yogurt, plain non-fat

1 tsp Tahini

1 tsp Lemon juice

0.25 tsp Cumin, ground

0.25 tsp Coriander, ground

0.25 tsp Turmeric, ground

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 cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice blend.
2
Coat the chicken breast evenly on both sides with the spice mixture, pressing it into the meat.
3
Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.
4
While the chicken is cooking, combine the diced cucumber, cherry tomatoes, and red onion in a small bowl with a tiny splash of lemon juice.
5
In a separate small ramekin, stir together the Greek yogurt, tahini, and the remaining lemon juice until the sauce is smooth and creamy.
6
Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.
7
Assemble the bowl by placing the warm cooked rice at the base, then topping with the sliced chicken, the fresh vegetable salad, and a generous drizzle of the tahini-yogurt sauce.