YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic Middle Eastern spices, served over a bed of brown rice with a cooling yogurt drizzle and crisp garden vegetables.
INGREDIENTS
5.5 oz Chicken breast
0.5 tsp Extra virgin olive oil
0.25 cup Cooked brown rice
0.25 cup Non-fat plain Greek yogurt
1 tbsp Fresh lemon juice
0.25 tsp Garlic powder
0.25 tsp Ground cumin
0.25 tsp Ground coriander
0.25 tsp Smoked paprika
0.25 tsp Ground turmeric
0.13 tsp Ground cinnamon
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Cucumber
0.5 cup Tomato
2 tbsp Red onion
1 tbsp Fresh parsley
PREPARATION
In a small bowl, whisk together the cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
Toss the chicken breast pieces with the spice blend until evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-8 minutes until golden and cooked through.
In a separate small bowl, mix the Greek yogurt, lemon juice, and garlic powder to create the shawarma sauce.
Assemble the bowl by placing the cooked brown rice at the base.
Top the rice with the spiced chicken, diced cucumber, tomato, and red onion.
Drizzle the yogurt sauce over the bowl and garnish with fresh parsley.