YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic shawarma spices, served over fluffy basmati rice with a crisp, refreshing cucumber and tomato salad.
INGREDIENTS
4 oz Chicken breast
0.25 cup Cooked basmati rice
1 tsp Extra virgin olive oil
0.25 cup Plain non-fat Greek yogurt
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh lemon juice
PREPARATION
Slice the chicken breast into thin strips and place them in a mixing bowl.
In a small ramekin, combine the cumin, coriander, turmeric, garlic powder, salt, and pepper.
Sprinkle the spice blend over the chicken and toss until every piece is thoroughly coated.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through.
While the chicken cooks, whisk the Greek yogurt and lemon juice together in a small bowl until smooth.
Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
Assemble the bowl by placing the warm rice at the bottom, then topping with the spiced chicken and fresh vegetables.
Drizzle the creamy yogurt sauce over the entire bowl and enjoy immediately.