YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic Middle Eastern spices served over fluffy basmati rice with a cool, creamy yogurt drizzle and crisp cucumber salad.
INGREDIENTS
6 oz Chicken breast
0.75 cup Cooked basmati rice
1 tbsp Extra virgin olive oil
0.25 cup Nonfat Greek yogurt
1 tsp Lemon juice
1 clove Garlic
0.5 cup Cucumber
0.5 cup Cherry tomatoes
0.25 cup Red onion
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.5 tsp Ground turmeric
0.25 tsp Ground cinnamon
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, cinnamon, sea salt, and black pepper until evenly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, finely mince the garlic and whisk it into the Greek yogurt along with the lemon juice.
Dice the cucumber, cherry tomatoes, and red onion into small pieces for the salad garnish.
Place the warm cooked basmati rice into a serving bowl.
Top the rice with the spiced chicken and the fresh vegetable salad.
Finish the bowl by drizzling the creamy garlic-yogurt sauce over the top.