YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic Middle Eastern spices served over a bed of fluffy brown rice and crisp, vibrant vegetables.
INGREDIENTS
5 oz Boneless skinless chicken breast
1 tsp Extra virgin 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 Sea salt
0.25 tsp Black pepper
0.5 cup Cooked brown rice
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp Tahini
1 tbsp Lemon juice
1 tbsp Fresh parsley
PREPARATION
Slice the chicken breast into bite-sized pieces and place them in a bowl.
Toss the chicken with olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat a non-stick skillet over medium-high heat and add the seasoned chicken.
Sear the chicken for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through.
In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of water at a time until it reaches a smooth, drizzling consistency.
Place the warm cooked brown rice in the bottom of a serving bowl.
Arrange the cooked chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion over the rice.
Drizzle the tahini dressing over the entire bowl and garnish with freshly chopped parsley.