YOUR SOLIN GENERATED RECIPE
Zesty Chicken Shawarma Rice Bowl
Tender chicken breast pan-seared with aromatic shawarma spices, served over fluffy brown rice with a crisp cucumber salad and creamy lemon-tahini drizzle.
INGREDIENTS
5.5 oz chicken breast
0.5 cup cooked brown rice
1 tsp olive oil
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
0.5 cup diced cucumber
0.5 cup diced tomato
2 tbsp nonfat Greek yogurt
1 tsp tahini
1 tsp lemon juice
2 tbsp pickled red onions
PREPARATION
Slice the chicken breast into thin bite-sized strips and place them in a bowl.
Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat and add the spiced chicken.
Sear the chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through.
In a small jar, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and pourable.
Place the warm cooked brown rice in the bottom of a serving bowl.
Arrange the seared chicken, diced cucumber, and diced tomato over the rice.
Top the bowl with pickled red onions and drizzle the creamy tahini sauce over everything before serving.