YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast pan-seared with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy yogurt sauce.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
1 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup diced cucumber
0.25 cup diced tomato
1 tbsp minced red onion
2 tbsp plain Greek yogurt
1 tsp fresh lemon juice
1 tsp chopped fresh parsley
PREPARATION
Slice the chicken breast into thin bite-sized strips and place them in a medium bowl.
Toss the chicken 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. Add the chicken and sear until golden brown and cooked through, approximately 6-8 minutes.
In a small mixing bowl, whisk together the Greek yogurt and lemon juice until the consistency is smooth and pourable.
In another small bowl, combine the diced cucumber, tomato, and minced red onion to create a quick salad.
Assemble the bowl by placing the warm basmati rice at the bottom, then topping with the spiced chicken and the vegetable salad.
Drizzle the yogurt sauce over the entire bowl and garnish with freshly chopped parsley before serving.