YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic spices served over fluffy basmati rice and topped with a creamy, zesty lemon-tahini drizzle.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
0.5 tbsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp ground turmeric
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup diced cucumber
0.25 cup halved cherry tomatoes
2 tbsp sliced red onion
2 tbsp plain Greek yogurt
1 tsp lemon juice
1 tsp tahini
PREPARATION
Dice the chicken breast into bite-sized pieces and place in a bowl.
Toss the chicken with the olive oil, cumin, coriander, turmeric, smoked paprika, sea salt, and black pepper until evenly coated.
Heat a non-stick skillet over medium-high heat and add the seasoned chicken.
Sauté the chicken for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
While the chicken cooks, prepare the sauce by whisking together the Greek yogurt, lemon juice, and tahini in a small ramekin.
Place the warm cooked basmati rice in the bottom of a serving bowl.
Top the rice with the cooked chicken shawarma, diced cucumber, cherry tomatoes, and red onion.
Drizzle the lemon-tahini sauce over the entire bowl and serve immediately.