YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast pan-seared with aromatic Middle Eastern spices, served over fluffy rice with a zesty lemon-yogurt drizzle and crisp garden vegetables.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked white rice
0.5 tbsp Extra virgin olive oil
0.25 cup Plain nonfat Greek yogurt
1 tbsp Fresh lemon juice
1 whole Garlic clove
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup English cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
PREPARATION
In a small bowl, whisk together the ground cumin, smoked paprika, ground turmeric, sea salt, and black pepper.
Toss the chicken breast pieces with half of the olive oil and the spice blend until every piece is evenly coated.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken cooks, finely mince the garlic clove and stir it into the Greek yogurt along with the fresh lemon juice to create a creamy sauce.
Place the warm cooked rice in a serving bowl and top with the spiced chicken, diced cucumber, halved cherry tomatoes, and minced red onion.
Drizzle the lemon-garlic yogurt sauce over the top of the bowl and serve immediately while the chicken is still hot.