YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast marinated in aromatic Middle Eastern spices, served over fluffy brown rice with a crisp cucumber-tomato salad and creamy yogurt drizzle.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 clove garlic
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp ground turmeric
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup diced cucumber
0.25 cup halved cherry tomatoes
2 tbsp diced red onion
2 tbsp plain Greek yogurt
1 tbsp fresh parsley
PREPARATION
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, sea salt, and black pepper.
Slice the chicken breast into thin strips and toss in the marinade until well coated. Let it sit for at least 10 minutes.
Heat a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
While the chicken cooks, combine the diced cucumber, cherry tomatoes, and red onion in a small bowl to create a quick salad.
Warm the pre-cooked brown rice and place it in the base of a serving bowl.
Top the rice with the cooked chicken shawarma and the fresh cucumber-tomato salad.
Garnish with a dollop of Greek yogurt and freshly chopped parsley before serving.