YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic Middle Eastern spices, served over fluffy brown rice with a zesty lemon-tahini yogurt sauce and crisp garden vegetables.
INGREDIENTS
6 oz boneless skinless chicken breast
0.5 tbsp extra virgin olive oil
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp ground turmeric
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup cooked brown rice
0.25 cup non-fat Greek yogurt
1 tbsp lemon juice
0.5 tbsp tahini
0.5 cup diced cucumber
0.5 cup halved cherry tomatoes
2 tbsp minced red onion
1 tbsp chopped fresh parsley
PREPARATION
In a small bowl, whisk together the cumin, coriander, turmeric, paprika, garlic powder, sea salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breast until well coated.
Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
While the chicken rests, whisk the Greek yogurt, lemon juice, and tahini in a small bowl until the sauce is smooth and creamy.
Slice the rested chicken into thin strips.
Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the sliced chicken, diced cucumber, cherry tomatoes, and red onion.
Drizzle the lemon-tahini yogurt sauce over the entire bowl and garnish with fresh parsley before serving.