YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a creamy lemon-tahini drizzle and crisp garden vegetables.
INGREDIENTS
5 oz Chicken breast
0.5 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
1 tsp Olive oil
0.5 cup Cooked basmati rice
0.25 cup Diced cucumber
0.25 cup Cherry tomatoes
2 tbsp Red onion
0.25 cup Plain non-fat Greek yogurt
1 tsp Tahini
1 tsp Lemon juice
1 tsp Fresh parsley
PREPARATION
In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
Slice the chicken breast into bite-sized strips and toss with the spice blend until evenly coated.
Heat olive oil in a non-stick skillet over medium-high heat.
Add the seasoned chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, prepare the sauce by mixing the Greek yogurt, tahini, and lemon juice in a small ramekin until smooth.
Assemble the bowl by placing the warm cooked basmati rice at the base.
Top the rice with the sautéed chicken, diced cucumber, cherry tomatoes, and red onion.
Drizzle the creamy tahini sauce over the bowl and garnish with fresh chopped parsley.