YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic Middle Eastern spices, served over fluffy basmati rice with a cool, creamy garlic-yogurt drizzle.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked basmati rice
1 tsp olive oil
0.25 tsp ground cumin
0.25 tsp ground coriander
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup cucumber
0.25 cup cherry tomatoes
1 tbsp red onion
2 tbsp non-fat Greek yogurt
0.5 tsp lemon juice
1 clove garlic
PREPARATION
In a small bowl, whisk together the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the marinade.
Slice the chicken breast into thin, bite-sized strips and toss in the spice mixture until every piece is thoroughly coated.
Heat a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken cooks, finely dice the cucumber, halve the cherry tomatoes, and mince the red onion and fresh garlic clove.
Prepare the garlic sauce by combining the Greek yogurt, minced garlic, and lemon juice in a small ramekin, stirring until smooth.
Assemble the bowl by layering the warm basmati rice at the bottom, followed by the spiced chicken and fresh vegetables.
Finish the dish by drizzling the creamy garlic-yogurt sauce over the top before serving.