YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast seasoned with aromatic shawarma spices served over fluffy brown rice with a zesty yogurt drizzle and crisp garden vegetables.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
0.25 cup Plain Greek yogurt
0.5 tbsp Extra virgin olive oil
0.5 cup Diced cucumber
0.5 cup Halved cherry tomatoes
2 tbsp Diced red onion
1 tbsp Lemon juice
0.5 tsp Garlic powder
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Chopped fresh parsley
PREPARATION
Slice the chicken breast into thin strips and place them in a small mixing bowl.
Toss the chicken with the garlic powder, ground cumin, smoked paprika, turmeric, sea salt, and black pepper until every piece is evenly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes until golden brown and cooked through.
In a separate small bowl, whisk together the plain Greek yogurt and lemon juice until the mixture is smooth and pourable.
Place the warm cooked brown rice in the base of a serving bowl and arrange the seared chicken, diced cucumber, cherry tomatoes, and red onion on top.
Drizzle the prepared yogurt sauce over the entire bowl and garnish with the chopped fresh parsley before serving.