Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.25 oz chicken breast; 1 tsp olive oil; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked brown rice; 1 cup baby arugula; 0.25 cup diced cucumber; 0.25 cup diced tomato; 1 tbsp minced red onion; 1 tbsp classic hummus; 2 tbsp plain Greek yogurt; 1 tsp fresh 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 seasoned with aromatic shawarma spices served over fluffy brown rice and crisp greens with a dollop of velvety hummus.

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NUTRITION

Protein

55.7g

Fat

14.3g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

5.25 oz chicken breast

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

1 cup baby arugula

0.25 cup diced cucumber

0.25 cup diced tomato

1 tbsp minced red onion

1 tbsp classic hummus

2 tbsp plain Greek yogurt

1 tsp fresh lemon juice

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PREPARATION

1
Slice the chicken breast into thin, bite-sized strips.
2
In a small bowl, combine the cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper. Toss the chicken strips in the spice blend until evenly coated.
3
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-7 minutes, turning occasionally, until golden brown and cooked through.
4
While the chicken cooks, whisk together the Greek yogurt and lemon juice in a small ramekin to create a quick tzatziki-style drizzle.
5
Place the cooked brown rice in the center of a serving bowl. Arrange the baby arugula, diced cucumber, diced tomato, and minced red onion in sections around the rice.
6
Top the rice with the warm shawarma chicken. Add a dollop of hummus to the side and drizzle the lemon-yogurt sauce over the entire bowl before serving.