YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast marinated in warm spices, served over a light bed of basmati rice with a crisp cucumber and tomato salad.
INGREDIENTS
5 oz chicken breast
0.25 cup cooked basmati rice
1 tbsp extra virgin 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
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp plain Greek yogurt
1 tsp lemon juice
1 tsp fresh parsley
PREPARATION
Slice the chicken breast into thin bite-sized strips and place them in a small mixing bowl.
Whisk together the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper, then pour over the chicken to coat evenly.
Heat a non-stick skillet over medium-high heat and add the marinated chicken, searing for 6 to 8 minutes until golden brown and fully cooked.
While the chicken cooks, dice the cucumber and halve the cherry tomatoes, then toss them with the lemon juice in a separate bowl.
In a small ramekin, stir together the Greek yogurt and chopped fresh parsley to create a cooling sauce.
Place the warmed cooked basmati rice at the bottom of a serving bowl.
Top the rice with the spiced chicken and the fresh vegetable salad, then finish with a dollop of the yogurt sauce.