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 a creamy tahini drizzle.
INGREDIENTS
5 oz Chicken breast, boneless skinless
0.33 cup Basmati rice, cooked
1 tsp Olive oil
1 tbsp Tahini
0.5 cup Cucumber, diced
0.5 cup Cherry tomatoes, halved
1 tbsp Red onion, minced
1 tbsp Lemon juice
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley, chopped
PREPARATION
In a small bowl, whisk together the olive oil, cumin, coriander, turmeric, garlic powder, salt, and pepper to create a marinade.
Slice the chicken breast into thin, even strips and toss thoroughly in the spice marinade.
Heat a large non-stick skillet over medium-high heat and sear the chicken for 6-8 minutes, turning occasionally until golden brown and cooked through.
While the chicken is cooking, combine the diced cucumber, cherry tomatoes, and red onion in a small bowl with the lemon juice and a pinch of salt.
Place the warm, cooked basmati rice into the base of a serving bowl.
Top the rice with the spiced chicken strips and the fresh cucumber-tomato salad.
Drizzle the tahini evenly over the bowl and garnish with freshly chopped parsley.