YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast tossed in aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber salad and a drizzle of creamy garlic yogurt sauce.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
1 tsp olive oil
0.25 cup plain Greek yogurt
1 tsp 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, bite-sized strips and place them in a small mixing bowl.
Toss the chicken with the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté 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.
In a small ramekin, whisk together the Greek yogurt, tahini, and lemon juice until the sauce is smooth and creamy.
Assemble the bowl by placing the warm cooked basmati rice at the base, then topping it with the spiced chicken and the fresh vegetable medley.
Finish the dish by drizzling the garlic-tahini yogurt sauce over the top and serve immediately.