YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast infused with aromatic Middle Eastern spices, served over fluffy basmati rice with a crisp cucumber-tomato salad and creamy tahini drizzle.
INGREDIENTS
4.5 oz Chicken breast
0.5 tsp Cumin
0.5 tsp Coriander
0.25 tsp Turmeric
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Extra virgin olive oil
0.33 cup Cooked basmati rice
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp Lemon juice
1 tbsp Tahini
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a skillet over medium-high heat and sauté the seasoned chicken until golden brown and cooked through, approximately 5 to 7 minutes.
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and mince the red onion; combine them in a small bowl with half of the lemon juice.
In a separate small ramekin, whisk the tahini with the remaining lemon juice and a teaspoon of warm water until the sauce is smooth and pourable.
Assemble the bowl by placing the warm cooked basmati rice at the base, then top with the spiced chicken and the fresh vegetable salad.
Finish the dish by drizzling the creamy tahini sauce over the top and serve immediately.