Chicken Shawarma Bowls

Ingredients:

Directions:

1. Prepare the chicken. Add the olive oil, paprika, coriander, cumin, turmeric, cayenne, cinnamon, salt, and pepper to a Ziploc bag. Gently shake to combine. Add the chicken, seal the bag, and toss to coat. Place in the refrigerator to marinate for 30 minutes.
2. Prep the veggies. Chop the cucumber and bell pepper. Slice the red onion and tomatoes. Juice the lemon.
3. Cook the rice according to package instructions. Set aside.
4. Heat oil in a large skillet over medium heat. Add the chicken and cook on each side for about 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Transfer to a cutting board and let rest, then slice into thin strips.
5. In a large bowl, combine the cucumber, bell pepper, onion, tomato, and feta. Add the juice from ½ a lemon and a drizzle of olive oil. Season with salt. Toss to combine.
6. In a small bowl combine the yogurt, dill (or parsley), and the other ½ of the lemon juice.
7. Assemble the bowls. Divide the rice among separate bowls. Top with chicken, veggies, a dollop of the yogurt sauce, and a scoop of hummus. Serve and enjoy!