YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in aromatic Middle Eastern spices, served over fluffy basmati rice with a zesty yogurt drizzle and crisp, vibrant vegetables.
INGREDIENTS
5.5 oz Chicken breast
0.5 cup Cooked basmati rice
0.25 cup Plain Greek yogurt
1 tsp Extra virgin olive oil
1 tsp Lemon juice
0.25 cup English cucumber
0.25 cup Cherry tomatoes
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 strips and place them in a mixing bowl.
Add the cumin, coriander, turmeric, garlic powder, sea salt, black pepper, and olive oil to the chicken, tossing until every piece is evenly coated.
Heat a large non-stick skillet over medium-high heat and add the seasoned chicken strips.
Sear the chicken for 6 to 8 minutes, turning occasionally, until the edges are golden brown and the meat is cooked through.
While the chicken is cooking, finely dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
In a small ramekin, whisk together the plain Greek yogurt and lemon juice until smooth to create the sauce.
Place the warm cooked basmati rice in the center of a serving bowl.
Arrange the spiced chicken and the fresh vegetables over the rice.
Drizzle the lemon-yogurt sauce over the top and serve immediately.