YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast marinated in aromatic Middle Eastern spices served over fluffy brown rice with a crisp cucumber and tomato salad.
INGREDIENTS
5.5 oz chicken breast
0.5 cup cooked brown rice
0.5 tbsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup diced cucumber
0.5 cup halved cherry tomatoes
2 tbsp plain Greek yogurt
1 tbsp lemon juice
1 tsp fresh parsley
PREPARATION
In a small bowl, whisk together the ground cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice blend.
Slice the chicken breast into thin, bite-sized strips and toss them in a bowl with the spice blend until every piece is thoroughly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 6 to 8 minutes, stirring occasionally, until the edges are golden brown and the chicken is cooked through.
While the chicken cooks, prepare the lemon-yogurt sauce by whisking the plain Greek yogurt and lemon juice together in a small ramekin until smooth.
Assemble the bowl by placing the warm cooked brown rice at the bottom, then arrange the spiced chicken, diced cucumber, and cherry tomatoes on top.
Drizzle the lemon-yogurt sauce over the bowl and garnish with fresh parsley before serving.