YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast roasted with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a dollop of zesty garlic yogurt sauce.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
1 tsp extra virgin olive oil
2 tbsp nonfat Greek yogurt
0.25 cup cucumber
0.25 cup cherry tomatoes
1 tbsp red onion
1 tbsp lemon juice
0.5 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp turmeric
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the chicken breast into thin, bite-sized strips and place them in a medium mixing bowl.
Add the olive oil, ground cumin, coriander, turmeric, smoked paprika, garlic powder, sea salt, and black pepper to the chicken, tossing until every piece is thoroughly coated.
Heat a non-stick skillet over medium-high heat and add the seasoned chicken, cooking for 6-8 minutes until golden brown and the internal temperature reaches 165°F.
While the chicken is cooking, finely dice the cucumber, cherry tomatoes, and red onion. Combine them in a small bowl with half of the lemon juice.
In a separate small bowl, whisk together the nonfat Greek yogurt and the remaining lemon juice until smooth and creamy.
Place the warm cooked basmati rice in the base of a serving bowl.
Top the rice with the cooked shawarma chicken and the fresh vegetable salad.
Finish the bowl by drizzling the lemon-yogurt sauce over the top and serve immediately.