YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in aromatic spices and seared until golden, served over fluffy brown rice with a zesty yogurt drizzle and crisp garden vegetables.
INGREDIENTS
4 oz chicken breast
0.8 cup cooked brown rice
1 tbsp extra virgin olive oil
0.25 cup cucumber
0.25 cup cherry tomatoes
0.25 cup red onion
2 tbsp plain Greek yogurt
1 tsp lemon juice
0.5 tsp garlic powder
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the chicken breast into bite-sized pieces and place in a mixing bowl.
Add the extra virgin olive oil, garlic powder, ground cumin, smoked paprika, sea salt, and black pepper to the chicken and toss until every piece is evenly coated.
Heat a large skillet over medium-high heat and add the seasoned chicken, cooking for 6-8 minutes until golden brown and cooked through.
While the chicken is searing, finely dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
In a small bowl, whisk together the plain Greek yogurt and lemon juice until the mixture is smooth and reaches a pourable consistency.
Place the warm cooked brown rice into a serving bowl and top with the spiced chicken and the prepared fresh vegetables.
Drizzle the zesty lemon-yogurt sauce over the entire bowl and serve immediately while the chicken is still hot.