YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast marinated in aromatic Middle Eastern spices, served over fluffy brown rice with a zesty lemon-yogurt drizzle and crisp, refreshing vegetables.
INGREDIENTS
4.5 oz chicken breast
0.5 cup cooked brown rice
0.25 cup plain Greek yogurt
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
1 tsp extra virgin olive oil
1 tsp lemon juice
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp turmeric
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium bowl, toss the chicken breast strips with cumin, coriander, turmeric, paprika, garlic powder, sea salt, and black pepper until evenly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken to the skillet and sear for 6 to 8 minutes, turning occasionally, until golden brown and cooked through to 165°F.
While the chicken cooks, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion.
In a small ramekin, whisk together the plain Greek yogurt and lemon juice until the sauce is smooth and pourable.
Assemble the bowl by placing the cooked brown rice at the base and arranging the warm chicken and fresh vegetables on top.
Finish the dish by drizzling the zesty yogurt sauce over the bowl and serve immediately for peak freshness.