YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic Middle Eastern spices, served over fluffy brown rice with a creamy tahini drizzle and crisp garden vegetables.
INGREDIENTS
5.5 oz chicken breast
0.5 cup brown rice
0.5 tbsp extra virgin olive oil
1 tbsp tahini
1 tsp lemon juice
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup cucumber
0.25 cup cherry tomatoes
1 tbsp red onion
1 tbsp fresh parsley
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
Heat a large non-stick skillet over medium-high heat and add the seasoned chicken, searing until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and fresh parsley.
Prepare the dressing by whisking the tahini with lemon juice and a teaspoon of warm water in a small ramekin until the texture is smooth and pourable.
Place the warm cooked brown rice in a serving bowl and top with the spiced chicken and the prepared fresh vegetables.
Drizzle the creamy tahini sauce over the bowl and garnish with the fresh parsley before serving.