YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic shawarma spices served over fluffy brown rice with a crisp cucumber-tomato salad and creamy tahini drizzle.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 tbsp extra virgin olive oil
1 tbsp tahini
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
1 tbsp lemon juice
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp ground 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 toss in a bowl with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat and add the chicken, sautéing until the exterior is golden and the center is cooked through, about 6 minutes.
Prepare the dressing by whisking the tahini and lemon juice together in a small ramekin, adding a teaspoon of warm water if needed to reach a smooth, drizzling consistency.
Place the warm cooked brown rice in the center of a bowl and top with the spiced chicken strips.
Arrange the diced cucumber, halved cherry tomatoes, and sliced red onion around the chicken for a fresh contrast.
Finish the dish by drizzling the creamy tahini sauce over the top and serve while the chicken is still warm.