YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy rice with a crisp cucumber-tomato salad and a drizzle of creamy tahini.
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 smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp extra virgin olive oil
0.5 cup cooked jasmine rice
0.25 cup diced cucumber
0.25 cup halved cherry tomatoes
1 tbsp minced red onion
0.5 tbsp tahini
0.5 tbsp lemon juice
PREPARATION
Slice the chicken breast into bite-sized pieces and place them in a bowl.
Add the cumin, coriander, turmeric, garlic powder, paprika, sea salt, and black pepper to the chicken, tossing until every piece is 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, prepare the salad by combining the diced cucumber, cherry tomatoes, and minced red onion in a small bowl.
In a separate small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of water at a time until the sauce reaches a smooth, pourable consistency.
Assemble the bowl by placing the warm cooked rice at the base, then topping it with the spiced chicken and the fresh vegetable salad.
Finish the dish by drizzling the creamy tahini sauce over the top.