YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a cool, creamy garlic-yogurt drizzle and crisp Mediterranean vegetables.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked basmati rice
0.25 cup Plain nonfat Greek yogurt
1 tsp Extra virgin olive oil
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
0.25 cup Diced cucumber
0.25 cup Diced tomato
1 tbsp Minced red onion
1 tsp Fresh lemon juice
1 tsp Chopped fresh parsley
PREPARATION
In a small bowl, whisk together the cumin, smoked paprika, turmeric, garlic powder, sea salt, and black pepper.
Toss the sliced chicken breast in the spice blend until every piece is evenly coated.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until the exterior is golden brown and the meat is cooked through.
While the chicken cooks, whisk together the Greek yogurt, lemon juice, and a tiny pinch of garlic powder in a small ramekin to create the sauce.
Prepare the bowl by placing the warm cooked basmati rice at the base.
Top the rice with the spiced chicken, diced cucumber, diced tomato, and minced red onion.
Drizzle the creamy yogurt sauce over the entire bowl and garnish with fresh parsley before serving.