YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast sautéed with aromatic Middle Eastern spices, served over fluffy brown rice with a crisp cucumber-tomato salad and a zesty lemon-yogurt dollop.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 tbsp extra virgin olive oil
0.25 cup english cucumber
0.25 cup cherry tomatoes
1 tbsp red onion
1 tbsp fresh parsley
1 tbsp lemon juice
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.13 tsp ground turmeric
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp nonfat greek yogurt
PREPARATION
Slice the chicken breast into thin, bite-sized strips and place them in a bowl.
Toss the chicken with olive oil, cumin, smoked paprika, garlic powder, turmeric, sea salt, and black pepper until evenly coated.
Heat a non-stick skillet over medium-high heat and sauté the chicken for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, combine the diced cucumber, cherry tomatoes, red onion, parsley, and lemon juice in a small bowl to create a fresh salad.
Warm the cooked brown rice and place it in the base of a serving bowl.
Top the rice with the spiced chicken and the fresh vegetable salad.
Finish the dish with a dollop of nonfat Greek yogurt and an extra sprinkle of fresh parsley.