YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber-tomato salad and a dollop of zesty Greek yogurt.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
0.5 tbsp extra virgin olive oil
0.25 cup plain Greek yogurt
1 tsp lemon juice
0.25 cup diced cucumber
0.25 cup diced tomato
1 tbsp minced red onion
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
PREPARATION
Cut the chicken breast into bite-sized pieces and toss in a bowl with the cumin, paprika, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
While the chicken is cooking, prepare the salad by combining the diced cucumber, diced tomato, and minced red onion in a small bowl.
In a separate small bowl, whisk together the plain Greek yogurt and lemon juice until smooth and creamy.
Assemble the bowl by placing the warm cooked basmati rice at the base.
Top the rice with the sautéed shawarma chicken and the fresh vegetable salad.
Finish the dish with a dollop of the lemon yogurt sauce and serve immediately.