YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast sautéed with aromatic shawarma spices, served over fluffy basmati rice with a zesty cucumber-tomato salad and creamy lemon-tahini yogurt.
INGREDIENTS
3.75 oz chicken breast
0.5 cup basmati rice
0.25 tsp extra virgin olive oil
0.13 cup plain Greek yogurt
0.5 tsp tahini
1 tbsp lemon juice
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
0.5 tsp cumin
0.5 tsp smoked paprika
0.25 tsp 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 bowl.
Toss the chicken with the cumin, smoked paprika, 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 to the skillet and sauté for 6 to 8 minutes until golden brown and cooked through.
In a small mixing bowl, whisk together the Greek yogurt, tahini, and half of the lemon juice to create the dressing.
Dice the cucumber and red onion, halve the cherry tomatoes, and toss them in a separate bowl with the remaining lemon juice.
Place the cooked basmati rice in the bottom of a serving bowl.
Top the rice with the spiced chicken and the fresh vegetable salad.
Drizzle the lemon-tahini yogurt sauce over the entire bowl and serve immediately.