YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Tender chicken breast sautéed in aromatic Middle Eastern spices, served over fluffy brown rice with a cooling drizzle of creamy tahini-yogurt sauce.
INGREDIENTS
6 ounce chicken breast
1 tablespoon olive oil
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 teaspoon smoked paprika
0.25 teaspoon ground turmeric
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.75 cup brown rice
0.25 cup cucumber
0.25 cup cherry tomatoes
2 tablespoon red onion
0.25 cup greek yogurt
1 tablespoon tahini
1 tablespoon lemon juice
1 tablespoon fresh parsley
PREPARATION
Slice the chicken breast into bite-sized pieces and place them in a bowl.
Toss the chicken with the cumin, coriander, smoked paprika, turmeric, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and sauté for 6 to 8 minutes until golden brown and cooked through.
While the chicken cooks, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl to create the dressing.
Assemble the bowl by placing the cooked brown rice at the base.
Top the rice with the sautéed chicken, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Drizzle the tahini-yogurt sauce over the top and garnish with chopped fresh parsley before serving.