YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in aromatic spices and seared until golden, served over fluffy brown rice with a cooling yogurt drizzle and crisp garden vegetables.
INGREDIENTS
5 oz chicken breast
0.5 tbsp olive oil
1 tbsp lemon juice
1 clove garlic
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup cooked brown rice
0.5 cup diced cucumber
0.5 cup cherry tomatoes
2 tbsp diced red onion
0.25 cup plain non-fat greek yogurt
0.25 tsp dried oregano
PREPARATION
In a small bowl, whisk together 0.25 tbsp olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, sea salt, and black pepper.
Slice the chicken breast into thin strips and toss with the marinade; let sit for at least 10 minutes to absorb the flavors.
Heat the remaining 0.25 tbsp olive oil in a skillet over medium-high heat.
Add the chicken to the skillet and cook for 6-8 minutes until browned and cooked through.
In a small ramekin, mix the Greek yogurt with dried oregano and a splash of water to reach a drizzling consistency.
Assemble the bowl by placing the warm cooked brown rice at the base.
Top the rice with the spiced chicken, diced cucumber, halved cherry tomatoes, and red onion.
Drizzle the herb-yogurt sauce over the entire bowl before serving.