Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Boneless skinless chicken breast; 0.5 tbsp Extra virgin olive oil; 0.25 tsp Ground cumin; 0.25 tsp Ground coriander; 0.25 tsp Ground turmeric; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.33 cup Cooked basmati rice; 0.25 cup English cucumber, diced; 0.25 cup Cherry tomatoes, halved; 2 tbsp Red onion, thinly sliced; 0.25 cup Non-fat plain Greek yogurt; 0.5 tbsp Tahini; 1 tsp Fresh lemon juice; 1 tsp Fresh parsley, chopped

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

Tender chicken breast roasted in aromatic Middle Eastern spices, served over fluffy basmati rice with a zesty lemon-tahini drizzle and crisp, refreshing vegetables.

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NUTRITION

Protein

46.7g

Fat

14.6g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Boneless skinless chicken breast

0.5 tbsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Cooked basmati rice

0.25 cup English cucumber, diced

0.25 cup Cherry tomatoes, halved

2 tbsp Red onion, thinly sliced

0.25 cup Non-fat plain Greek yogurt

0.5 tbsp Tahini

1 tsp Fresh lemon juice

1 tsp Fresh parsley, chopped

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PREPARATION

1
In a small bowl, whisk together the olive oil, cumin, coriander, turmeric, paprika, garlic powder, sea salt, and black pepper to create a marinade.
2
Rub the spice mixture thoroughly over the chicken breast and allow it to marinate for at least 10 minutes at room temperature.
3
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken is cooking, prepare the sauce by whisking the Greek yogurt, tahini, and lemon juice in a small ramekin until smooth.
5
Remove the chicken from the heat and let it rest for 3 minutes before slicing it into thin, bite-sized strips.
6
Assemble the bowl by placing the warm cooked basmati rice at the bottom and arranging the sliced chicken, cucumber, tomatoes, and red onion on top.
7
Drizzle the yogurt-tahini sauce over the entire bowl and garnish with the fresh chopped parsley before serving.