YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Sautéed chicken breast seasoned with aromatic Middle Eastern spices served over fluffy brown rice with a crisp cucumber and tomato salad.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked brown rice
0.5 tbsp Extra virgin olive oil
0.25 cup Cucumber
0.25 cup Cherry tomatoes
1 tbsp Red onion
1 tbsp Tahini
1 tbsp Lemon juice
0.5 tsp Ground cumin
0.25 tsp Ground coriander
0.25 tsp Turmeric
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the ground cumin, coriander, turmeric, garlic powder, smoked paprika, sea salt, and black pepper.
Slice the chicken breast into thin, bite-sized strips and toss with the spice blend until every piece is thoroughly coated.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken for 6 to 8 minutes until golden brown and cooked through.
In a separate small jar or bowl, whisk the tahini and lemon juice together, adding a teaspoon of water at a time until the sauce reaches a smooth, drizzling consistency.
Assemble the bowl by placing the warm cooked brown rice at the base and topping it with the spiced chicken, diced cucumber, cherry tomatoes, and red onion.
Finish the dish by drizzling the creamy tahini sauce over the top and serve immediately.