YOUR SOLIN GENERATED RECIPE
Halal Chicken and Rice Bowl
Pan-seared halal chicken breast seasoned with aromatic turmeric and cumin served over fluffy basmati rice with a cool, creamy herb-infused yogurt sauce.
INGREDIENTS
3 oz Halal chicken breast
0.5 tbsp Olive oil
0.5 cup Cooked basmati rice
0.25 tsp Ground turmeric
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Non-fat Greek yogurt
1 tsp Lemon juice
0.25 tsp Dried dill
0.5 cup Cucumber
0.5 cup Tomato
2 tbsp Red onion
PREPARATION
Season the halal chicken breast evenly on both sides with ground turmeric, ground cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
While the chicken is cooking, prepare the white sauce by whisking together the non-fat Greek yogurt, lemon juice, and dried dill in a small bowl until smooth.
Warm the pre-cooked basmati rice and place it into a serving bowl as the base.
Remove the chicken from the skillet, let it rest for 2 minutes, then slice it into thin strips.
Arrange the sliced chicken, diced cucumber, diced tomato, and minced red onion over the rice.
Drizzle the creamy yogurt sauce over the top and serve immediately.