YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast pan-seared with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy garlic yogurt sauce.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked basmati rice
1 tbsp Extra virgin olive oil
0.25 cup Plain Greek yogurt
1 tsp Lemon juice
0.25 tsp Garlic powder
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Diced cucumber
0.5 cup Halved cherry tomatoes
2 tbsp Minced red onion
1 tbsp Chopped fresh parsley
PREPARATION
Slice the chicken breast into thin, bite-sized strips and place them in a bowl.
Toss the chicken with the ground cumin, smoked paprika, turmeric, sea salt, and black pepper until evenly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear for 6-8 minutes, turning occasionally, until golden brown and cooked through.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and garlic powder to create the garlic sauce.
Prepare the fresh salad by combining the diced cucumber, cherry tomatoes, red onion, and fresh parsley in a separate bowl.
Place the warm cooked basmati rice in the bottom of a serving bowl.
Top the rice with the spiced chicken and the fresh vegetable salad.
Finish by drizzling the creamy garlic yogurt sauce over the entire bowl and serve immediately.