YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in warm Middle Eastern spices and seared until golden, served over fluffy basmati rice with a crisp cucumber-tomato salad.
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 smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup cucumber
0.5 cup tomato
2 tbsp nonfat Greek yogurt
1 tsp lemon juice
1 tsp fresh parsley
PREPARATION
Slice the chicken breast into thin strips and place them in a medium mixing bowl.
Toss the chicken with the olive oil, cumin, coriander, paprika, garlic powder, sea salt, and black pepper until every piece is thoroughly coated.
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-8 minutes, turning occasionally, until cooked through and slightly charred.
While the chicken cooks, whisk together the Greek yogurt and lemon juice in a small ramekin to create a creamy sauce.
Chop the cucumber and tomato into small pieces and combine them in a separate bowl for a quick salad.
To assemble, place the warm cooked rice at the base of a bowl and top with the spiced chicken and the fresh vegetable salad.
Garnish with freshly chopped parsley and drizzle the yogurt sauce over the top before serving.