YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast pan-seared with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy tahini drizzle.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked basmati rice
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tsp Extra virgin olive oil
0.5 tbsp Tahini
1 tbsp Lemon juice
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Combine the ground cumin, smoked paprika, ground turmeric, garlic powder, sea salt, and black pepper in a small bowl.
Rub the spice mixture thoroughly over the chicken breast until it is well-coated on all sides.
Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.
While the chicken rests, toss the diced cucumber, halved cherry tomatoes, and red onion with half of the lemon juice.
In a small ramekin, whisk the tahini with the remaining lemon juice until smooth, adding a splash of water if needed to reach a drizzling consistency.
Slice the chicken into thin strips and place them over the warm, cooked basmati rice.
Top the bowl with the fresh vegetable salad and finish with a drizzle of the creamy tahini sauce.