YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic shawarma spices served over fluffy basmati rice with a crisp cucumber-tomato salad and a creamy lemon-tahini drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked basmati rice
0.5 tbsp Extra virgin olive oil
0.25 tsp Ground cumin
0.25 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Diced cucumber
0.5 cup Halved cherry tomatoes
2 tbsp Diced red onion
1 tbsp Nonfat Greek yogurt
1 tsp Fresh lemon juice
1 tbsp Chopped fresh parsley
PREPARATION
Slice the chicken breast into thin bite-sized strips.
In a small bowl, combine the cumin, coriander, turmeric, garlic powder, paprika, salt, and pepper.
Toss the chicken strips in the spice blend until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, toss the cucumber, tomatoes, and red onion together in a small bowl to create the salad.
In a separate small ramekin, whisk together the Greek yogurt and lemon juice to create the sauce.
Place the warm basmati rice in a serving bowl.
Top the rice with the sautéed chicken and the fresh vegetable salad.
Drizzle the yogurt sauce over the entire bowl and garnish with fresh parsley.