Chicken Shawarma Bowls

Read though the entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Cut cherry tomatoes in half. Remove ends from cucumber, cut in half; then small dice one half and thinly slice the other half. Remove parsley leafs from stem and discard stems; then, rough chop. Cut lemon in half and then juice. Remove chicken breasts from package; rinse and pat dry. Slice into ½" pieces.

Place jasmine rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin seasoning the chicken (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

Place chicken in an oven safe baking dish and add shawarma spices, 1 Tbsp. lemon juice, 1 Tbsp. oil and a pinch of salt and pepper. Toss to incorporate and allow 5-7 to marinate.

Place shawarma chicken in the oven and roast for 18-20 min rotating every 8 min until chicken is fully cooked. Remove from heat. While chicken is baking begin making the tzatziki sauce. USDA recommends cooking chicken to an internal temperature 165ºF.

In a small bowl combine greek yogurt, diced cucumbers, tahini, 1 Tbsp. lemon juice, 1 tsp. water, half parsley and a pinch of salt and pepper. Stir to combine.

Divide rice between two bowls, top with chicken shawarma, sliced cucumbers, cherry tomatoes and tzatziki sauce. Garnish with remaining parsley.