YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast sautéed with aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber salad and zesty yogurt drizzle.
INGREDIENTS
5.5 oz Chicken breast
0.5 cup Cooked basmati rice
0.5 tbsp Extra virgin olive oil
0.25 cup Diced cucumber
0.25 cup Cherry tomatoes
2 tbsp Red onion
2 tbsp Non-fat Greek yogurt
1 tsp Lemon juice
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
1 tsp Fresh parsley
PREPARATION
Slice the chicken breast into thin, bite-sized strips and place them in a bowl.
Toss the chicken with the cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear for 5-7 minutes, turning occasionally, until golden brown and cooked through.
While the chicken cooks, whisk together the Greek yogurt and lemon juice in a small ramekin to create the sauce.
Place the warm cooked basmati rice in the bottom of a serving bowl.
Top the rice with the spiced chicken, diced cucumber, cherry tomatoes, and red onion.
Drizzle the yogurt sauce over the bowl and garnish with freshly chopped parsley.