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, refreshing cucumber salad and zesty lemon-yogurt sauce.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked basmati rice
1 tsp Extra virgin olive oil
0.25 cup Plain Greek yogurt
1 tsp Lemon juice
0.25 cup Cucumber
0.25 cup Tomato
1 tbsp Red onion
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the chicken breast into thin, bite-sized strips and place them in a small 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.
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
While the chicken cooks, whisk together the Greek yogurt and lemon juice in a small ramekin to create the sauce.
Dice the cucumber, tomato, and red onion, then toss them together in a small bowl to make a quick salad.
Place the warm cooked basmati rice in the bottom of a serving bowl.
Top the rice with the spiced chicken and the fresh vegetable salad.
Drizzle the lemon-yogurt sauce over the entire bowl and serve immediately.