YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast marinated in aromatic Middle Eastern spices, served over fluffy brown rice with a cool, zesty cucumber salad and creamy tahini drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
1 tsp Extra virgin olive oil
2 tbsp Plain Greek yogurt
1 tsp Tahini
0.5 cup English cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tsp Lemon juice
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
PREPARATION
Slice the chicken breast into thin bite-sized strips and place them in a bowl.
Toss the chicken with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sear for 6-8 minutes, turning occasionally, until golden brown and cooked through.
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
In a small ramekin, whisk together the Greek yogurt, tahini, and lemon juice until smooth to create the dressing.
Place the warm cooked brown rice in the center of a bowl.
Arrange the spiced chicken and the fresh vegetable salad over the rice.
Finish by drizzling the creamy tahini sauce over the entire bowl and serve immediately.