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 cool, creamy garlic-yogurt sauce and crisp garden vegetables.
INGREDIENTS
3.75 oz Chicken breast, boneless skinless
0.5 cup Basmati rice, cooked
0.75 tbsp Extra virgin olive oil
0.25 cup Plain Greek yogurt
0.5 cup Cucumber, diced
0.5 cup Cherry tomatoes, halved
2 tbsp Red onion, thinly sliced
1 tbsp Lemon juice
1 clove Garlic, minced
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Smoked paprika
0.13 tsp Ground cinnamon
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dried dill
PREPARATION
In a small bowl, whisk together the Greek yogurt, half the lemon juice, half the minced garlic, and the dried dill to create the sauce.
Slice the chicken breast into bite-sized strips and place in a bowl.
Toss the chicken with the olive oil, remaining lemon juice, remaining garlic, cumin, coriander, turmeric, paprika, cinnamon, salt, and pepper until well coated.
Heat a non-stick skillet over medium-high heat and add the seasoned chicken.
Sauté the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
Assemble the bowl by placing the cooked basmati rice at the bottom.
Top the rice with the spiced chicken, diced cucumber, cherry tomatoes, and sliced red onion.
Drizzle the creamy garlic-yogurt sauce over the top before serving.