YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in aromatic spices and seared until golden, served over fluffy basmati rice with a crisp cucumber salad and cooling yogurt sauce.
INGREDIENTS
5 oz chicken breast
0.5 tbsp olive oil
1 tbsp lemon juice
1 clove garlic
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp ground coriander
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup cooked basmati rice
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
0.25 cup plain Greek yogurt
1 tbsp fresh parsley
PREPARATION
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, salt, and pepper.
Slice the chicken breast into thin strips and toss in the marinade until well coated. Let sit for at least 15 minutes.
While the chicken marinates, dice the cucumber and onion, and halve the cherry tomatoes. Mix them together in a small bowl with the chopped parsley.
Heat a non-stick skillet over medium-high heat. Add the chicken strips and sear for 3-4 minutes per side until golden brown and cooked through.
Warm the pre-cooked basmati rice and place it at the base of your bowl.
Top the rice with the seared chicken and the fresh vegetable salad.
Finish the bowl with a dollop of plain Greek yogurt and an extra squeeze of lemon if desired.