YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in aromatic spices and seared until golden, served over fluffy basmati rice with a zesty lemon-yogurt drizzle and crisp garden vegetables.
INGREDIENTS
5 oz chicken breast
0.25 cup dry basmati rice
0.5 tbsp extra virgin olive oil
0.25 cup nonfat plain Greek yogurt
1 tbsp 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
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
PREPARATION
Rinse the basmati rice under cold water and cook with 0.5 cup water according to package directions until fluffy.
Slice the chicken breast into thin, bite-sized strips and place them in a medium mixing bowl.
Whisk together 0.5 tbsp of the olive oil with the cumin, paprika, turmeric, garlic powder, salt, and pepper; toss with the chicken to coat evenly.
Heat the remaining 0.5 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until cooked through and slightly charred.
In a small bowl, whisk the Greek yogurt and lemon juice together until smooth to create the tangy sauce drizzle.
Dice the cucumber, halve the cherry tomatoes, and finely slice the red onion for the fresh salad component.
Assemble the bowl by placing the cooked rice at the base, topping with the spiced chicken and fresh vegetables, and finishing with a generous drizzle of the yogurt sauce.