YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic Middle Eastern spices served over fluffy brown rice with a zesty yogurt drizzle and crisp, refreshing vegetables.
INGREDIENTS
4.5 oz boneless skinless chicken breast
0.5 cup cooked brown rice
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp garlic powder
2 tbsp non-fat Greek yogurt
1 tsp lemon juice
0.25 cup diced cucumber
0.25 cup diced tomato
1 tbsp minced red onion
1 tsp chopped fresh parsley
PREPARATION
In a small bowl, whisk together the olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper to create a marinade.
Cut the chicken breast into bite-sized pieces and toss with the spice mixture until every piece is evenly coated.
Heat a non-stick skillet over medium-high heat and sauté the chicken for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
While the chicken is cooking, prepare the sauce by mixing the non-fat Greek yogurt and lemon juice in a small ramekin until smooth.
Assemble the bowl by placing the warm cooked brown rice at the base.
Top the rice with the spiced chicken, diced cucumber, diced tomato, and minced red onion.
Drizzle the lemon-yogurt sauce over the entire bowl and garnish with fresh parsley before serving.