YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast infused with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy garlic-yogurt drizzle.
INGREDIENTS
4.5 oz Chicken breast
0.5 cup Cooked basmati rice
0.25 cup Non-fat Greek yogurt
1 tsp Extra virgin olive oil
0.5 cup Diced cucumber
0.5 cup Diced tomato
1 tbsp Minced red onion
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
1. In a small bowl, combine the ground cumin, coriander, turmeric, sea salt, black pepper, and half of the garlic powder.
2. Slice the chicken breast into thin, bite-sized strips and toss thoroughly with the spice mixture and the extra virgin olive oil.
3. Place a large skillet over medium-high heat and sauté the chicken strips for about 6 minutes until they are golden brown and fully cooked.
4. In a medium bowl, toss the diced cucumber, diced tomato, and minced red onion together with the lemon juice to create a fresh salad.
5. Prepare the sauce by whisking the non-fat Greek yogurt with the remaining garlic powder and a teaspoon of water until smooth.
6. To serve, layer the cooked basmati rice in a bowl, top with the warm shawarma chicken and the crisp salad, then drizzle the yogurt sauce over everything.