YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast sautéed with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and a creamy tahini-yogurt drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked basmati rice
0.5 tbsp Extra virgin olive oil
0.25 cup Nonfat Greek yogurt
1 tsp Tahini
0.5 cup English cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp 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
In a small bowl, whisk together the Greek yogurt, tahini, and half of the lemon juice until the sauce is smooth and creamy.
Season the chicken breast evenly on all sides with the ground cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until it is golden brown and fully cooked.
In a separate mixing bowl, toss the diced cucumber, halved cherry tomatoes, and minced red onion with the remaining lemon juice.
Assemble the bowl by placing the warm cooked basmati rice at the base and topping it with the spiced chicken and the fresh vegetable salad.
Finish the dish by drizzling the prepared tahini-yogurt sauce over the top and serving immediately.