YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast marinated in aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a creamy yogurt drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked basmati rice
1 tsp Extra virgin olive oil
2 tbsp Nonfat Greek yogurt
0.5 cup Diced cucumber
0.5 cup Diced tomato
1 tbsp Diced red onion
1 tbsp Fresh parsley
1 tsp Lemon juice
0.5 tsp Ground cumin
0.25 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the chicken breast into thin, even strips and place them in a medium mixing bowl.
Season the chicken with ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper, tossing until every piece is well-coated.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the seasoned chicken to the skillet and sear for 5-7 minutes, turning occasionally until the exterior is golden-brown and the chicken is fully cooked.
While the chicken cooks, whisk together the nonfat Greek yogurt and lemon juice in a small ramekin until smooth and pourable.
In a separate bowl, toss together the diced cucumber, tomato, red onion, and fresh parsley to create a quick Mediterranean salad.
Place the warm cooked basmati rice in the base of a serving bowl.
Top the rice with the seared chicken shawarma and the fresh salad, then finish by drizzling the creamy lemon-yogurt sauce over the entire bowl.