YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast sautéed with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp, refreshing cucumber and tomato salad.
INGREDIENTS
110 g Chicken breast
100 g Cooked basmati rice
14 g Extra virgin olive oil
60 g Plain Greek yogurt
50 g Cucumber
50 g Cherry tomatoes
20 g Red onion
15 g Lemon juice
5 g Garlic
2 g Cumin
2 g Smoked paprika
1 g Turmeric
2 g Sea salt
1 g Black pepper
PREPARATION
In a medium bowl, combine 7 g of olive oil with the cumin, paprika, turmeric, salt, and pepper.
Add the diced chicken to the spice mixture and toss until every piece is thoroughly coated.
Heat the remaining 7 g of olive oil in a large skillet over medium-high heat and sauté the chicken until browned and cooked through.
Stir together the Greek yogurt, lemon juice, and minced garlic in a small ramekin until smooth.
Chop the cucumber, tomatoes, and red onion into small, uniform pieces.
Divide the cooked rice into bowls, top with the warm chicken and fresh vegetables, and finish with a drizzle of the garlic yogurt sauce.