Name: Chicken Shawarma Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.5 tbsp olive oil; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp ground turmeric; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked jasmine rice; 0.25 cup nonfat Greek yogurt; 1 tsp lemon juice; 0.5 tsp dried dill; 0.5 cup diced cucumber; 0.5 cup diced tomato; 2 tbsp diced red onion

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 rice with a cool, creamy yogurt sauce and crisp garden vegetables.

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NUTRITION

Protein

64.3g

Fat

14.4g

Carbs

39g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

0.5 tbsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked jasmine rice

0.25 cup nonfat Greek yogurt

1 tsp lemon juice

0.5 tsp dried dill

0.5 cup diced cucumber

0.5 cup diced tomato

2 tbsp diced red onion

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PREPARATION

1
In a small bowl, combine the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
2
Pat the chicken breast dry and rub with the spice mixture and olive oil.
3
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until charred and cooked through.
4
While the chicken cooks, whisk together the Greek yogurt, lemon juice, and dried dill in a small ramekin to create the sauce.
5
Remove the chicken from the heat, let it rest for 3 minutes, then slice into thin strips.
6
Place the warm jasmine rice into a bowl and top with the sliced chicken, cucumber, tomato, and red onion.
7
Finish the bowl by drizzling the creamy yogurt sauce over the top.