YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in aromatic Middle Eastern spices and seared until golden, served over fluffy brown rice with a cooling yogurt sauce and crisp vegetables.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 clove garlic
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp ground turmeric
0.25 tsp ground coriander
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
0.25 cup nonfat Greek yogurt
0.25 tsp dried oregano
PREPARATION
In a bowl, whisk together half of the extra virgin olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, ground turmeric, ground coriander, sea salt, and black pepper.
Slice the chicken breast into thin strips and toss in the marinade; let sit for 10 minutes to absorb the flavors.
Heat the remaining extra virgin olive oil in a skillet over medium-high heat and sear the chicken 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, stir together the nonfat Greek yogurt and dried oregano to create a smooth, cooling sauce.
Assemble the bowl by placing the warm cooked brown rice at the base, followed by the spiced chicken and fresh vegetables.
Drizzle the Greek yogurt sauce over the top and serve immediately.