YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed spiced chicken breast served over fluffy brown rice with a crisp cucumber salad and a creamy, zesty tahini-yogurt drizzle.
INGREDIENTS
3 oz Chicken breast
0.5 cup Cooked brown rice
0.5 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Ground turmeric
0.5 cup English cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
0.25 cup Plain Greek yogurt
0.5 tbsp Tahini
1 tbsp Lemon juice
1 tsp Fresh parsley
PREPARATION
Slice the chicken breast into thin bite-sized strips and toss in a bowl with the cumin, smoked paprika, turmeric, sea salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and fully cooked.
While the chicken cooks, 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.
Place the warm cooked brown rice in the center of a bowl and top with the sautéed chicken.
Arrange the cucumber, tomatoes, and red onion around the chicken, then drizzle the yogurt-tahini sauce over the entire bowl.
Garnish with freshly chopped parsley and serve immediately.