YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a crisp vegetable salad and a drizzle of cooling garlic yogurt.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
0.5 tbsp extra virgin olive oil
0.25 cup cucumber
0.25 cup cherry tomatoes
0.13 cup red onion
2 tbsp plain Greek yogurt
0.5 tsp garlic
0.25 tsp cumin
0.25 tsp coriander
0.25 tsp turmeric
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
In a small bowl, whisk together the cumin, coriander, turmeric, smoked paprika, half the sea salt, and half the black pepper to create the shawarma spice blend.
Slice the chicken breast into thin, bite-sized strips and toss thoroughly with the spice blend and half of the olive oil.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes until deeply golden and cooked through.
While the chicken is searing, finely dice the cucumber, cherry tomatoes, and red onion, then toss them in a bowl with the lemon juice and a pinch of salt.
Prepare the sauce by mixing the plain Greek yogurt with the minced garlic and the remaining salt and pepper until smooth.
Place the warm cooked basmati rice into a serving bowl and top with the spiced chicken strips and the fresh vegetable salad.
Finish the bowl by drizzling the garlic yogurt sauce over the top and serve immediately.