YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic Middle Eastern spices, served over a bed of fluffy brown rice with a crisp cucumber and tomato salad.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup cooked brown rice
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
1 tsp tahini
1 tbsp fresh parsley
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with the cumin, paprika, turmeric, garlic powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken is cooking, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
In a small bowl, combine the diced cucumber, tomatoes, and onion with the lemon juice to create a fresh salad.
Assemble the bowl by placing the cooked brown rice at the base and topping it with the warm spiced chicken and the vegetable salad.
Drizzle the entire bowl with the tahini and garnish with chopped fresh parsley before serving.