YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast marinated in aromatic Middle Eastern spices and seared until golden, served over fluffy rice with a cool, creamy yogurt drizzle and crisp garden vegetables.
INGREDIENTS
6.5 oz boneless skinless chicken breast
0.33 cup cooked brown rice
0.25 cup plain non-fat Greek yogurt
1 tsp extra virgin olive oil
1 tsp fresh lemon juice
0.25 tsp garlic powder
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp ground turmeric
0.13 tsp ground cinnamon
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup chopped cucumber
0.5 cup halved cherry tomatoes
2 tbsp diced red onion
1 tbsp chopped fresh parsley
PREPARATION
Slice the chicken breast into thin, bite-sized strips for even cooking and maximum spice coverage.
In a medium bowl, whisk together the olive oil, cumin, paprika, turmeric, cinnamon, salt, and pepper.
Toss the chicken strips in the spice mixture until every piece is thoroughly and evenly coated.
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.
In a small bowl, combine the Greek yogurt, lemon juice, and garlic powder to create a smooth, tangy sauce.
Place the warm, cooked brown rice at the base of a wide serving bowl.
Top the rice with the seared chicken, chopped cucumber, cherry tomatoes, and red onion.
Drizzle the yogurt sauce over the entire bowl and garnish with fresh parsley before serving.