YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast seared with aromatic Middle Eastern spices served over fluffy brown rice with a zesty garlic yogurt drizzle and crisp garden vegetables.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
0.25 cup Non-fat Greek yogurt
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 cup Cucumber
0.5 cup Tomato
2 tbsp Red onion
1 clove Garlic
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Turmeric
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the ground cumin, coriander, turmeric, smoked paprika, sea salt, black pepper, and half of the lemon juice.
Slice the chicken breast into thin strips and toss them thoroughly in the spice marinade until every piece is well coated.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat and sear the chicken strips until they are golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken cooks, prepare the sauce by mixing the non-fat Greek yogurt with the minced garlic clove and the remaining lemon juice in a small ramekin.
Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the spiced chicken, chopped cucumber, diced tomato, and red onion.
Finish the dish by drizzling the creamy garlic yogurt sauce over the top and serve immediately while warm.