YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed spiced chicken served over nutty brown rice with a crisp cucumber-tomato salad and a creamy, zesty tahini drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Brown rice
0.5 tbsp Olive oil
0.5 tsp Ground cumin
0.5 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 Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
0.5 tbsp Tahini
1 tbsp Lemon juice
1 tbsp Parsley
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, garlic powder, paprika, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken strips for 6-8 minutes until golden brown and cooked through.
Prepare the salad by combining the diced cucumber, halved cherry tomatoes, minced red onion, and chopped parsley in a small mixing bowl.
In a separate small jar or bowl, whisk together the tahini and lemon juice with a teaspoon of warm water until the dressing reaches a smooth, pourable consistency.
Assemble the bowl by placing the warm cooked brown rice at the base, topping it with the spiced chicken and fresh vegetable salad, and finishing with a drizzle of the tahini sauce.