YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic shawarma spices, served over fluffy brown rice with a crisp cucumber-tomato salad and a creamy tahini drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
1 tsp 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 Cucumber
0.5 cup Tomato
2 tbsp Red onion
2 tbsp Plain non-fat Greek yogurt
1 tsp Tahini
1 tsp Lemon juice
PREPARATION
In a small bowl, whisk together the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breast to coat thoroughly.
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken is cooking, dice the cucumber and tomato, and finely mince the red onion.
In a small ramekin, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
Once the chicken is finished, let it rest for 3 minutes before slicing it into thin strips.
Assemble the bowl by placing the warm brown rice at the bottom, topping with the sliced chicken and vegetable salad, and finishing with the tahini drizzle.