YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with warm shawarma spices served over fluffy rice with a cooling, zesty yogurt sauce and crisp garden vegetables.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked basmati rice
1 tsp olive oil
0.25 cup nonfat Greek yogurt
0.5 tsp lemon juice
0.25 tsp garlic powder
0.25 tsp cumin
0.25 tsp smoked paprika
0.25 tsp turmeric
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup cucumber
0.25 cup cherry tomatoes
1 tbsp red onion
PREPARATION
Slice the chicken breast into thin bite-sized strips and place them in a small mixing bowl.
Toss the chicken with the cumin, smoked paprika, turmeric, sea salt, black pepper, and half of the garlic powder until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the seasoned chicken to the skillet and sauté for 5-7 minutes until the edges are golden brown and the meat is cooked through.
In a small ramekin, whisk together the nonfat Greek yogurt, lemon juice, and the remaining garlic powder to create the shawarma sauce.
Place the warm cooked basmati rice in the center of a serving bowl.
Arrange the cooked chicken, diced cucumber, halved cherry tomatoes, and sliced red onion over the rice.
Drizzle the yogurt sauce over the entire bowl and serve immediately.