YOUR SOLIN GENERATED RECIPE
Chicken Shawarma Rice Bowl
Pan-seared chicken breast marinated in aromatic spices and creamy yogurt, served over fluffy brown rice with a crisp cucumber and tomato salad.
INGREDIENTS
5 oz Chicken breast
0.25 cup Nonfat Greek yogurt
0.5 tbsp Olive oil
0.5 cup Cooked brown rice
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp Lemon juice
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.5 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a medium bowl, whisk together the Greek yogurt, half of the lemon juice, cumin, coriander, garlic powder, smoked paprika, salt, and pepper until smooth.
Slice the chicken breast into thin, even strips and toss them in the yogurt mixture, ensuring every piece is well coated for maximum flavor.
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken for 6 to 8 minutes, turning occasionally until golden brown and charred at the edges.
While the chicken is searing, combine the diced cucumber, halved cherry tomatoes, and minced red onion in a small bowl with the remaining lemon juice.
To serve, divide the warm brown rice into bowls, top with the spiced chicken shawarma, and finish with a generous portion of the crisp vegetable salad.