YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy brown rice with a crisp cucumber-tomato salad and a dollop of zesty yogurt sauce.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 tbsp extra virgin olive oil
0.25 cup non-fat Greek yogurt
0.5 cup diced cucumber
0.5 cup halved cherry tomatoes
1 tbsp minced red onion
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh lemon juice
PREPARATION
In a small bowl, whisk together the ground cumin, smoked paprika, ground turmeric, garlic powder, sea salt, black pepper, and fresh lemon juice to create a dry rub.
Slice the chicken breast into thin, bite-sized strips and toss with the spice mixture until every piece is thoroughly coated.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the exterior is golden-brown and the meat is fully cooked.
While the chicken cooks, prepare the salad by tossing the diced cucumber, halved cherry tomatoes, and minced red onion together in a separate bowl.
Place the warm cooked brown rice in the base of a serving bowl and top with the sautéed shawarma chicken and the fresh cucumber-tomato salad.
Finish the bowl with a dollop of non-fat Greek yogurt for a creamy, high-protein topping.