YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast strips sautéed with aromatic shawarma spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a creamy lemon-garlic yogurt drizzle.
INGREDIENTS
5.5 oz chicken breast
0.25 cup cooked basmati rice
0.25 tbsp extra virgin olive oil
0.25 cup non-fat Greek yogurt
1 tbsp lemon juice
0.5 cup diced cucumber
0.5 cup diced tomato
2 tbsp diced red onion
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
1 clove garlic
PREPARATION
Slice the chicken breast into thin strips and place them in a bowl with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper, tossing until evenly coated.
Heat the olive oil in a large skillet over medium-high heat and sear the chicken strips until they are golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken is cooking, prepare the salad by combining the diced cucumber, tomato, and red onion in a small mixing bowl.
In a separate small bowl, whisk together the Greek yogurt, lemon juice, and one minced clove of garlic to create a smooth sauce.
Assemble the bowl by placing the warm cooked basmati rice at the base and topping it with the spiced chicken and the fresh vegetable salad.
Finish the dish by drizzling the creamy garlic-yogurt sauce over the top and serving immediately.