YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a cooling, zesty yogurt sauce and crisp garden vegetables.
INGREDIENTS
5.5 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
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp 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 smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried dill
PREPARATION
Slice the chicken breast into thin strips and toss in a medium bowl with cumin, coriander, turmeric, garlic powder, smoked paprika, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and sauté for 6-8 minutes, or until golden brown and cooked through.
While the chicken cooks, prepare the yogurt sauce by whisking together the Greek yogurt, lemon juice, and dried dill in a small bowl.
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Place the warm cooked basmati rice in a serving bowl.
Top the rice with the sautéed chicken and the prepared fresh vegetables.
Drizzle the zesty yogurt sauce over the bowl and serve immediately.