YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast sautéed in aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber salad and zesty garlic yogurt sauce.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
0.25 cup plain Greek yogurt
1 tsp olive oil
0.25 cup diced cucumber
0.25 cup diced tomato
1 tbsp minced red onion
1 tsp lemon juice
0.25 tsp garlic powder
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Slice the chicken breast into thin bite-sized strips and season thoroughly with ground cumin, coriander, smoked paprika, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the seasoned chicken for 6 to 8 minutes until golden brown and fully cooked.
In a small mixing bowl, combine the plain Greek yogurt, lemon juice, and garlic powder, whisking until the sauce is smooth and creamy.
Prepare the fresh salad by tossing the diced cucumber, diced tomato, and minced red onion together in a separate bowl.
Build the bowl by placing the warm cooked basmati rice at the bottom and topping it with the spiced chicken and the fresh vegetable salad.
Drizzle the garlic yogurt sauce generously over the entire bowl and garnish with freshly chopped parsley before serving.