YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic spices, served over fluffy brown rice with a crisp cucumber salad and a creamy, zesty tahini-yogurt drizzle.
INGREDIENTS
4.5 oz chicken breast
2 tsp extra virgin olive oil
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
0.5 cup cooked brown rice
0.5 cup chopped cucumber
0.5 cup halved cherry tomatoes
2 tbsp sliced red onion
2 tbsp plain Greek yogurt
1 tsp tahini
1 tsp lemon juice
1 tbsp chopped fresh parsley
PREPARATION
In a small bowl, whisk together 1 tsp of olive oil, cumin, paprika, turmeric, garlic powder, sea salt, and black pepper to create a marinade.
Coat the chicken breast evenly with the spice mixture and let it marinate for at least 5 minutes.
Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
While the chicken is cooking, prepare the sauce by whisking together the Greek yogurt, tahini, and lemon juice in a small ramekin until smooth.
Slice the cooked chicken into thin strips and set aside.
Assemble the bowl by placing the warm cooked brown rice at the base.
Top the rice with the sliced chicken, chopped cucumber, halved cherry tomatoes, and sliced red onion.
Drizzle the creamy tahini-yogurt sauce over the entire bowl and garnish with fresh parsley before serving.