YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic Middle Eastern spices served over fluffy turmeric rice with a cool, creamy garlic yogurt sauce.
INGREDIENTS
3 oz Chicken breast
1 tbsp Olive oil
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Smoked paprika
0.13 tsp Ground cinnamon
0.25 tsp Sea salt
0.25 tsp Black pepper
0.75 cup Cooked basmati rice
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
0.25 cup Plain Greek yogurt
1 tbsp Lemon juice
1 clove Garlic
1 tbsp Fresh parsley
PREPARATION
In a small bowl, whisk together the Greek yogurt, half of the lemon juice, and half of the minced garlic to create the creamy sauce.
Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, paprika, cinnamon, salt, pepper, and the remaining minced garlic.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until it is golden brown and cooked through.
Warm the pre-cooked basmati rice and divide it into the base of your serving bowl.
Top the rice with the spiced chicken, diced cucumber, halved cherry tomatoes, and finely diced red onion.
Drizzle the garlic yogurt sauce over the entire bowl and garnish with chopped fresh parsley and the remaining lemon juice.